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Author: Seuk Ki Lee
4 Articles are founded.
Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods
저온 플라즈마 처리한 벼의 저장온도 및 기간에 따른 미생물학적 및 이화학적 특성 변화
저온 플라즈마 처리한 벼의 저장온도 및 기간에 따른 미생물학적 및 이화학적 특성 변화
Koan Sik Woo 
, Hae In Yong , Cheorun Jo , Seuk Ki Lee , Byong Won Lee , Byoungkyu Lee , Yu-Young Lee , Sea-Kwan Oh , Hyun-Joo Kim
, Hae In Yong , Cheorun Jo , Seuk Ki Lee , Byong Won Lee , Byoungkyu Lee , Yu-Young Lee , Sea-Kwan Oh , Hyun-Joo Kim
Korean J Food Preserv 2017;24(7):908-914.
https://doi.org/10.11002/kjfp.2017.24.7.908
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https://doi.org/10.11002/kjfp.2017.24.7.908
Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
국내 시판 액상요구르트의 품질특성
Ji Hyun Lee , Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
, Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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https://doi.org/10.11002/kjfp.2017.24.6.865
Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Seuk Ki Lee , Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
, Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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https://doi.org/10.11002/kjfp.2017.24.6.758
Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee , Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
, Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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https://doi.org/10.11002/kjfp.2016.23.4.530
