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Author: Kyung Hyung Ku
8 Articles are founded.
Quality characteristics and sensory evaluation of Fuji apple based on commodity price
상품 가격에 따른 사과의 품질 특성 및 관능 평가
상품 가격에 따른 사과의 품질 특성 및 관능 평가
Kyung Hyung Ku 
, Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
, Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
Korean J Food Preserv 2016;23(7):1065-1073.
https://doi.org/10.11002/kjfp.2016.23.7.1065
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https://doi.org/10.11002/kjfp.2016.23.7.1065
Correlations between quality indices and consumer acceptance in environment-friendly ‘Campbell early’ grapes
친환경 포도의 품질 인자와 소비자 기호도의 상관성 분석
친환경 포도의 품질 인자와 소비자 기호도의 상관성 분석
Da Uhm Lee , Jeong Mi Bae , Kyung Hyung Ku , Jeong Hee Choi
, Jeong Mi Bae , Kyung Hyung Ku , Jeong Hee Choi
Korean J Food Preserv 2016;23(7):1058-1064.
https://doi.org/10.11002/kjfp.2016.23.7.1058
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https://doi.org/10.11002/kjfp.2016.23.7.1058
Sensory properties of oriental melon (Cucumis melo var. makuwa) by quantitative descriptive analysis and consumer test
묘사분석 및 소비자 조사에 의한 참외의 관능특성
묘사분석 및 소비자 조사에 의한 참외의 관능특성
Sang Seop Kim , Eun Jeong Choi , Jeong Hee Choi , Kyung Hyung Ku
, Eun Jeong Choi , Jeong Hee Choi , Kyung Hyung Ku
Korean J Food Preserv 2016;23(5):727-737.
https://doi.org/10.11002/kjfp.2016.23.5.727
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https://doi.org/10.11002/kjfp.2016.23.5.727
Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage
1-MCP 처리 및 에틸렌 흡착제가 ‘백가하’ 매실 저장에 미치는 영향
1-MCP 처리 및 에틸렌 흡착제가 ‘백가하’ 매실 저장에 미치는 영향
Dae-Hyun Kim , Jung Mi Bae , Jin Ju Park , Jeong Hee Choi , Kyung Hyung Ku , Jeong-Ho Lim
, Jung Mi Bae , Jin Ju Park , Jeong Hee Choi , Kyung Hyung Ku , Jeong-Ho Lim
Korean J Food Preserv 2016;23(4):479-487.
https://doi.org/10.11002/kjfp.2016.23.4.479
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https://doi.org/10.11002/kjfp.2016.23.4.479
Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Eun Jeong Choi , Moon Cheol Jeong , Kyung Hyung Ku
, Moon Cheol Jeong , Kyung Hyung Ku
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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https://doi.org/10.11002/kjfp.2015.22.3.303
Sensory properties of Satsuma mandarin by quantitative descriptive analysis
감귤의 묘사적 관능 특성
감귤의 묘사적 관능 특성
Kyung Hyung Ku , Kyung-A Lee , Jeong Hee Choi
, Kyung-A Lee , Jeong Hee Choi
Korean J Food Preserv 2015;22(2):241-250.
https://doi.org/10.11002/kjfp.2015.22.2.241
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https://doi.org/10.11002/kjfp.2015.22.2.241
Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
계절별 절임배추의 품질 특성 비교
계절별 절임배추의 품질 특성 비교
Kyung Hyung Ku , Eun Jeong Choi , Moon Cheol Jeong
, Eun Jeong Choi , Moon Cheol Jeong
Korean J Food Preserv 2014;21(4):512-519.
https://doi.org/10.11002/kjfp.2014.21.4.512
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https://doi.org/10.11002/kjfp.2014.21.4.512
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Kyung Hyung Ku , Kyung-A Lee , Minseon Koo
, Kyung-A Lee , Minseon Koo
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
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https://doi.org/10.11002/kjfp.2014.21.4.451
