[P3-10] Development and application of tomato sauce using natural seasoning

Jung Hee Kim ,  Youngmee Lee ,  Nami Joo 외 7명

한국식품영양과학회 학술대회발표집

2009 .11

[P3-07] Development and application of soybean paste sauce using natural seasoning

Nami Joo ,  Sanghyun Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2009 .11

[P3-08] Development and application of boiled liquid with soy sauce using natural seasoning

Nami Joo ,  Hee Sun Jeong ,  Sang Hyun Pa 외 7명

한국식품영양과학회 학술대회발표집

2009 .11

달맞이꽃 발효액을 이용한 양념육 소스의 품질 특성

안유복 ,  박나영 ,  이신호

Food Science and Preservation

2016 .08

진주담치 양념젓갈의 이화학적 특성

박정숙

Food Science and Preservation

2011 .06

차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

한영선 ,  최혜진 ,  이승리 외 4명

Food Science and Preservation

2016 .10

Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang

Chang-Suk Kong ,  Ju-Hong Mun ,  Su-Ok Kim 외 5명

Journal of Food Science and Nutrition

2006 .06

Characteristics of Taste Components of Commercial Kochujang

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .04

Flow Properties of Kochujang Using Back Extrusion Method

Youn-Chung Kim ,  Byoung-Seung Yoo

Food Science and Biotechnology

2000 .10

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics

Yong-Suk Kim ,  Yong-Sun Ahn ,  Do-Youn Jeong 외 1명

Food Science and Biotechnology

2008 .02

저장조건에 따른 전통고추장의 성분 특성 변화

김동한 ,  이정성 ,  이상복

한국식품과학회지

2002 .06

Characteristics of Fig-added Traditional Kochujang

Young-Soo Kim ,  Geun-Seoup Song

Food Science and Biotechnology

2002 .12

Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation

Eun Ju Seog ,  Hui Jeong Kim ,  Jun Ho Lee

Journal of Food Science and Nutrition

2008 .06

Analysis of Physicochemical Characteristics of Kochujang Produced from Gyeongsang-do

Seul Lee ,  Ha Yun Kim ,  Bo Ram Pa 외 3명

한국식품영양과학회 학술대회발표집

2013 .11

Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design

Hyun-Ju Oh ,  Chang-Soon Kim ,  Duk-Joon Chang

Food Science and Biotechnology

2008 .08

Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis

So-Ja Kim ,  Keun-Ok Jung ,  Kun-Young Pa 외 1명

Journal of Food Science and Nutrition

1999 .03

Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis

Yong-Suk Kim ,  Byoung-Hak Oh ,  Dong-Hwa Shin

Food Science and Biotechnology

2008 .06

저온 숙성에 의한 양념 돈육의 물리적 특성

하경희 ,  안종남 ,  주선태 외 6명

한국축산식품학회지

2005 .01

소금의 종류를 달리한 고추장의 발효 특성

김동한 ,  양성은 ,  임종환

한국식품과학회지

2003 .08