Advanced Search List
Search Keywords
Author: Mi-Sook Yeom
2 Articles are founded.
Investigation of synthetic compounds in commercially available peeled root vegetable products
Sung-Hee Kwon 
, Mi-Sook Yeom , Byung-Kyu Park , Se-Youn Han , Min-Jeong Kang , Kwang-Sig Joo , Myung-Je Heo , Mun-Ju Kwon
, Mi-Sook Yeom , Byung-Kyu Park , Se-Youn Han , Min-Jeong Kang , Kwang-Sig Joo , Myung-Je Heo , Mun-Ju Kwon
Korean J. Food Preserv. 2022;29(4):601-611.
https://doi.org/10.11002/kjfp.2022.29.4.601
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2022.29.4.601
Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
Mi-Sook Yeom , Eun-Sun Hwang
, Eun-Sun Hwang
Korean J. Food Preserv. 2020;27(3):299-310.
https://doi.org/10.11002/kjfp.2020.27.3.299
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2020.27.3.299
