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Author: Mi-hwa Oh

1 Articles are founded.

Analysis of mold reduction and quality characteristics in fermented sausages treated with clove extract spray
클로브 추출액 분무처리를 활용한 발효소시지의 곰팡이 저감 효과 및 품질 특성 분석
Food Sci. Preserv. 2025;32(4):709-716.
https://doi.org/10.11002/fsp.2025.32.4.709
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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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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Food Science and Preservation (FSP)


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