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3 research outputs found

A Study on the Quality and Sensory Characteristics of Ginseng Pickles(JJangachi)

Author: Cheigh HS
Jeong HC
Jeong YD
Kim GE
Zhou A
고종호
김관후
김준석
김준한
박미란
박복희
박복희
박성혜
손은정
정현아
최상아
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

A Study on the Quality and Sensory Characteristics of Ginseng Pickles(JJangachi)

Author: Cheigh HS
Jeong HC
Jeong YD
Kim GE
Zhou A
고종호
김관후
김준석
김준한
박미란
박복희
박복희
박성혜
손은정
정현아
최상아
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

Preference and Quality Characteristics of Pickled Cucumber depending on Pickling Temperature

Author: Bell TA
Cho DH
Choi HS
Howard LR
Huh YJ
Hwang JM
Jeong YJ
Jung ST
Kang KO
Kim JG
Maruvada R
McFeeters RF
MeFeeters RF
Oh YA
Ute Rosenberg
Yun SS
고종호
김미리
김병철
박미란
박보람
박복희
박소현
박용곤
송미란
원미경
이혜정
천미건
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

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