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Author: Sang-Jun Park

4 Articles are founded.

Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Korean J Food Preserv 2019;26(7):777-784.
https://doi.org/10.11002/kjfp.2019.26.7.777
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Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
Korean J Food Preserv 2019;26(5):496-504.
https://doi.org/10.11002/kjfp.2019.26.5.496
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Quality changes during ripening of Gouda cheese coated with loess
황토 코팅 가우다 치즈의 숙성 중 품질특성 변화
Korean J Food Preserv 2019;26(5):474-482.
https://doi.org/10.11002/kjfp.2019.26.5.474
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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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