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Author: Yeon-Ok Park
2 Articles are founded.
Quality characteristics of fermented vinegars using pear
배를 이용한 발효식초의 품질특성
배를 이용한 발효식초의 품질특성
Yeon-Ok Park 
Korean J Food Preserv 2016;23(6):778-787.
https://doi.org/10.11002/kjfp.2016.23.6.778
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https://doi.org/10.11002/kjfp.2016.23.6.778
Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar
배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성
배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성
Yeon-Ok Park
Korean J Food Preserv 2015;22(4):465-474.
https://doi.org/10.11002/kjfp.2015.22.4.465
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https://doi.org/10.11002/kjfp.2015.22.4.465
