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Author: Ji-Young Kim
7 Articles are founded.
Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Il-Ho Kim 
, Ji-Young Kim , Hyun-Jin Nam , Ki-U Lee , Doo-Hyun Cho , Yong-Jae Lee
, Ji-Young Kim , Hyun-Jin Nam , Ki-U Lee , Doo-Hyun Cho , Yong-Jae Lee
Korean J Food Preserv 2017;24(6):727-733.
https://doi.org/10.11002/kjfp.2017.24.6.727
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https://doi.org/10.11002/kjfp.2017.24.6.727
Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Ki-Hyun Kwon , Jung-Min Sung , Ji-Young Kim , Byeong-Sam Kim , So-Hee Kim
, Jung-Min Sung , Ji-Young Kim , Byeong-Sam Kim , So-Hee Kim
Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52
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https://doi.org/10.11002/kjfp.2017.24.1.52
Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Jung-Min Sung , So-Hee Kim , Byeong-Sam Kim , Jong-Hoon Kim , Ji-Young Kim , Ki-Hyun Kwon
, So-Hee Kim , Byeong-Sam Kim , Jong-Hoon Kim , Ji-Young Kim , Ki-Hyun Kwon
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
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https://doi.org/10.11002/kjfp.2016.23.4.471
Quality characteristics of fresh beef during storage using cold chain containers
저온 유통 용기에 따른 소고기의 저장 중 품질평가
저온 유통 용기에 따른 소고기의 저장 중 품질평가
Ki-Hyun Kwon , Jong-Hoon Kim , Byeong-Sam Kim , Hwan-Soo Cha , Ji-Young Kim , So-Hee Kim
, Jong-Hoon Kim , Byeong-Sam Kim , Hwan-Soo Cha , Ji-Young Kim , So-Hee Kim
Korean J Food Preserv 2015;22(6):788-795.
https://doi.org/10.11002/kjfp.2015.22.6.788
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https://doi.org/10.11002/kjfp.2015.22.6.788
Quality characteristics of dumpling shell added with dropwort powder
미나리 분말을 첨가한 만두피의 품질특성
미나리 분말을 첨가한 만두피의 품질특성
Geum-Soon Park , Ji-Young Kim
, Ji-Young Kim
Korean J Food Preserv 2015;22(2):197-203.
https://doi.org/10.11002/kjfp.2015.22.2.197
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https://doi.org/10.11002/kjfp.2015.22.2.197
Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Ji-Young Kim , Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
, Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
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https://doi.org/10.11002/kjfp.2014.21.6.878
Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정
계란의 유통 중 품질예측을 위한 품질지표 선정
Hye-Ok Lee , Ji-Young Kim , Byeong-Sam Kim
, Ji-Young Kim , Byeong-Sam Kim
Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609
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https://doi.org/10.11002/kjfp.2014.21.5.609
