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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
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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Quality characteristics of Baekseolgi made with Pu'er tea extracts and agar powder
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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Quality characteristics of Sikhye prepared with Sasa borealis extracts
조릿대 추출물을 첨가한 식혜의 품질 특성
Korean J Food Preserv 2016;23(4):599-604.
https://doi.org/10.11002/kjfp.2016.23.4.599
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Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성
Korean J Food Preserv 2014;21(2):181-186.
https://doi.org/10.11002/kjfp.2014.21.2.181
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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Food Science and Preservation (FSP)


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