Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .09

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico-Chemical Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .06

In situ test of Starter Candidate for the Production of Fermented Sausage

Gun Hee Yoon ,  Hyun-Hee Yu ,  Yae lim Lee 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

Ka ,  slioglu ,  Betul 외 9명

한국축산식품학회지

2014 .01

[S5-1] Functional Properties of Korean Fermented Foods

Kun-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2005 .10

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Kim ,  Young Joo ,  Pa 외 12명

한국축산식품학회지

2014 .01

발효소시지의 생산과 미생물적 특성

이주연

한국축산식품학회지

2003 .01

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

[S12-1] The Metabolites of Korean Traditional Fermented Foods and Their Functions

Hyun-Jin Kim ,  Min Jeong Kim ,  Hye Jeong Yang 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Jung ,  Ji-Taek ,  Lee 외 11명

한국축산식품학회지

2018 .01

김치 발효소시지가 미생물학적 안정성에 미치는 효과

이주연

한국축산식품학회 학술발표초록집

2004 .01

Antimicrobial Activity and Functional Activity of Bacteria Isolated from Korean Traditional Fermented Foods

Ju-hwa Yoon ,  Su-Hyun Kim ,  Yun Hee Seol 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Application of Metabolomics in Fermented Foods

김현진

식품저장과 가공산업

2011 .12

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Anticoagulation Activity of the B. subtilis Isolated from Korean Traditional Fermented Foods

Yu Jin Kim ,  Soo Dong Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

Yoo ,  Seon-A ,  Na 외 8명

Applied Biological Chemistry

2015 .01

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Kim ,  Hyeong Sang ,  Lee 외 7명

Food science of animal resources

2019 .01

ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Kim ,  Young Joo ,  Pa 외 12명

한국축산식품학회지

2014 .01