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Author: Min-Jeong Kim

2 Articles are founded.

Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root
파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성
Min-Jeong Kim , Shin-Ho Lee
김민정, 이신호
Korean J Food Preserv 2017;24(3):387-393.
https://doi.org/10.11002/kjfp.2017.24.3.387
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Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu
클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향
Min-Jeong Kim , Chang-Ki Shim , Yong-Ki Kim , Sung-Jun Hong , Jong-Ho Park , Eun-Jung Han , Seok-Cheol Kim
김민정, 심창기, 김용기, 홍성준, 박종호, 한은정, 김석철
Korean J Food Preserv 2016;23(6):832-838.
https://doi.org/10.11002/kjfp.2016.23.6.832
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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