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Author: Kee Jai Park
4 Articles are founded.
Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi 
, Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
, Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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https://doi.org/10.11002/kjfp.2022.29.6.918
Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
Hyo Jin Kim , Kyung Min Park , Mooncheol Jeong , Kee Jai Park , Minseon Koo
, Kyung Min Park , Mooncheol Jeong , Kee Jai Park , Minseon Koo
Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170
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https://doi.org/10.11002/kjfp.2020.27.2.170
Effect of temperature treatment on postharvest quality of the cherry tomato (Lycopersicon esculentum var. cerasiforme)
수확 후 온도 처리에 따른 방울토마토의 저장 중 품질 변화
수확 후 온도 처리에 따른 방울토마토의 저장 중 품질 변화
Korean J Food Preserv 2019;26(6):595-605.
https://doi.org/10.11002/kjfp.2019.26.6.595
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https://doi.org/10.11002/kjfp.2019.26.6.595
Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
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https://doi.org/10.11002/kjfp.2018.25.4.417
