Advanced Search List


Search Keywords

Author: Yoo-Bok Ahn

1 Articles are founded.

Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice
달맞이꽃 발효액을 이용한 양념육 소스의 품질 특성
Korean J Food Preserv 2016;23(4):516-521.
https://doi.org/10.11002/kjfp.2016.23.4.516
HTML PDF PubReader

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.




Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485





Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr





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.