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Author: Mi-Soon Jang

4 Articles are founded.

Characterization and refining of Berryteuthis magister viscera oil
갈고리흰오징어 내장 유지의 특성 및 정제
Korean J. Food Preserv. 2020;27(7):906-914.
https://doi.org/10.11002/kjfp.2020.27.7.906
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Effect of squid hydrolysate and squid powder on the quality characteristics of dried noodles with squid
오징어 가수분해물과 오징어 분말 첨가가 오징어 건면의 품질특성에 미치는 영향
Korean J Food Preserv 2019;26(6):620-630.
https://doi.org/10.11002/kjfp.2019.26.6.620
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Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
아로니아 착즙액 첨가 튀김어묵의 품질특성
Korean J Food Preserv 2017;24(1):13-20.
https://doi.org/10.11002/kjfp.2017.24.1.13
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Production and fermentation characteristics of seafood kimchi started with Leuconostoc mesenteriodes SK-1 isolated from octopus baechu kimchi
문어 배추김치에서 분리한 Leuconostoc mesenteroides SK-1을 이용한 수산물김치의 제조 및 발효 특성
Korean J Food Preserv 2016;23(7):1050-1057.
https://doi.org/10.11002/kjfp.2016.23.7.1050
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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