Advanced Search List


Search Keywords

Author: Nam-Gyu Jo

1 Articles are founded.

Antibacterial activity and sensory characteristic of sauce for raw fish with tea extract and garlic vinegar
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성
Young Sun Han , Hye Jin Choi , Seung Ri Lee , Mun-Ju Kwon , Myung Je Heo , Nam-Gyu Jo , Hye Young Kim
한영선, 최혜진, 이승리, 권문주, 허명제, 조남규, 김혜영
Korean J Food Preserv 2016;23(5):704-710.
https://doi.org/10.11002/kjfp.2016.23.5.704
HTML PDF PubReader

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

Website Renewal Notice


Our website has recently been renewed.

In some cases, images, CSS files, or other settings saved in your browser from previous visits may be reused instead of downloading the latest files. As a result, some pages may temporarily appear incorrectly or may not display properly.

If this occurs, please perform a hard refresh.

 - Windows: Ctrl + F5
 - Mac: Command + Shift + R

If you encounter any errors or difficulties while using the website, please contact us at info@guhmok.com.

Thank you.


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.