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Author: Yong-Sik Cho
3 Articles are founded.
Change of quality properties of Doenjang according to soaking method in brine
장 담금법에 따른 된장의 품질 특성 변화
장 담금법에 따른 된장의 품질 특성 변화
Bo-Young Choi 
, Na-Young Gil , Shin-Young Park , Yong-Sik Cho , So-Young Kim
, Na-Young Gil , Shin-Young Park , Yong-Sik Cho , So-Young Kim
Korean J Food Preserv 2017;24(7):923-933.
https://doi.org/10.11002/kjfp.2017.24.7.923
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https://doi.org/10.11002/kjfp.2017.24.7.923
Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Bit-Na Song , Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
, Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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https://doi.org/10.11002/kjfp.2017.24.6.813
Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Na-Young Gil , Bo-Young Choi , Shin-Young Park , Yong-Sik Cho , So-Young Kim
, Bo-Young Choi , Shin-Young Park , Yong-Sik Cho , So-Young Kim
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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https://doi.org/10.11002/kjfp.2017.24.5.697
