Advanced Search List


Search Keywords

Author: Soo-Jung Kim

2 Articles are founded.

Fermentation characteristic of Yeongdeok Bobsikhae to which a natural substance (Bellflower) was added
길경을 첨가한 영덕밥식해의 발효 특성
Man-Jong Bae , Soo-Jung Kim , Min-Seog Cho , Yong-Bin Um , Myung-In Bae
배만종, 김수정, 조민석, 엄영빈, 배명인
Korean J Food Preserv 2014;21(3):350-356.
https://doi.org/10.11002/kjfp.2014.21.3.350
HTML PDF PubReader
Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
시금장, 청국장 및 표고버섯을 혼합 발효한 제품의 이화학 및 기능적 특성
(Gi-Hyeong Hong) Gigyeon , Soo-Jung Kim , Eun-Joo Kim , (Hyeong-Soo Kim) Hosung , Eun-Gyeong Hwang
지견(홍지형), 김수정, 김은주, 호성(김형수), 황은경
Korean J Food Preserv 2014;21(2):276-285.
https://doi.org/10.11002/kjfp.2014.21.2.276
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.