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Author: Ki-Hong Jeon

2 Articles are founded.

Quality characteristics of grapes stored using phytoncide and sulfur dioxide pads
피톤치드패드와 유황패드를 사용한 포도저장 시 품질특성 연구
Korean J Food Preserv 2019;26(3):253-263.
https://doi.org/10.11002/kjfp.2019.26.3.253
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Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product
과열증기를 이용한 무우절임 제품의 제조공정 설정 및 품질 개선효과
Korean J Food Preserv 2017;24(5):600-607.
https://doi.org/10.11002/kjfp.2017.24.5.600
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Transition to Article Processing Charges (APCs)


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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