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Author: Jong-Dae Park

2 Articles are founded.

Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi , Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
최진희, 추지혜, 최해연, 전희경, 박종대, 성정민
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
Hwan Lee , Yeong-Su Kim , Do-Yeon Kim , So-Young Kim , Wan-Kyu Lee , Sang-Myeong Lee , Jong-Dae Park , Mi-Yae Shon
이환, 김영수, 김도연, 김소영, 이완규, 이상명, 박종대, 손미례
Korean J Food Preserv 2015;22(3):369-376.
https://doi.org/10.11002/kjfp.2015.22.3.369
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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