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Author: Sung-Tae Kim
2 Articles are founded.
Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Sung-Tae Kim 
, So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
, So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):490-497.
https://doi.org/10.11002/kjfp.2015.22.4.490
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https://doi.org/10.11002/kjfp.2015.22.4.490
Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Sung-Tae Kim , Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
, Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):482-489.
https://doi.org/10.11002/kjfp.2015.22.4.482
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https://doi.org/10.11002/kjfp.2015.22.4.482
