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Author: Yong-Sik Kim

2 Articles are founded.

Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성
Kang Nam , Nam Keun Lee , Eun-Ji Yum , Yong-Sik Kim , Dae-Hyuk Kim , Soo-Hwan Yeo , Yong-Seob Jeong
남강, 이남근, 염은지, 김용식, 김대혁, 여수환, 정용섭
Korean J Food Preserv 2015;22(6):920-925.
https://doi.org/10.11002/kjfp.2015.22.6.920
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Effect of calcium chloride on the texture of pickled radish wrap
염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과
Eun-Jeong Jeong , Nam Keun Lee , Eun Ji Yum , Kang Nam , Jisun Oh , Yong-Sik Kim , Jun-Young Park , Su-Jeong Kim , Yong-Seob Jeong
정은정, 이남근, 염은지, 남강, 오지선, 김용식, 박준영, 김수정, 정용섭
Korean J Food Preserv 2015;22(3):452-457.
https://doi.org/10.11002/kjfp.2015.22.3.452
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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