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Author: Ji-Hyung Seo
5 Articles are founded.
Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
Sun Hwa Kim 
, Ji-Hyung Seo , Yong-Jin Jeong
, Ji-Hyung Seo , Yong-Jin Jeong
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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https://doi.org/10.11002/fsp.2024.31.2.235
Quality characteristics of Baekseolgi made with Pu＇er tea extracts and agar powder
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
Korean J Food Preserv 2019;26(7):848-853.
https://doi.org/10.11002/kjfp.2019.26.7.848
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https://doi.org/10.11002/kjfp.2019.26.7.848
Quality characteristics of Sikhye prepared with Sasa borealis extracts
조릿대 추출물을 첨가한 식혜의 품질 특성
조릿대 추출물을 첨가한 식혜의 품질 특성
Ji-Hyung Seo
Korean J Food Preserv 2016;23(4):599-604.
https://doi.org/10.11002/kjfp.2016.23.4.599
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https://doi.org/10.11002/kjfp.2016.23.4.599
Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
참외 저급과 주스의 청징화를 위한 효소처리 조건
Se-Jin Jang , Yong-Jun Jo , Ji-Hyung Seo , Ok-Mi Kim , Yong-Jin Jeong
, Yong-Jun Jo , Ji-Hyung Seo , Ok-Mi Kim , Yong-Jin Jeong
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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https://doi.org/10.11002/kjfp.2014.21.4.506
Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성
습식분쇄 시간에 따른 통메밀 분말의 품질특성
Yong-Jun Jo , Ji-Hyung Seo , Yong-Jin Jeong
, Ji-Hyung Seo , Yong-Jin Jeong
Korean J Food Preserv 2014;21(2):181-186.
https://doi.org/10.11002/kjfp.2014.21.2.181
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https://doi.org/10.11002/kjfp.2014.21.2.181
