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5 research outputs found

Quality Characteristics of Grape Suspensions Using Protopectinase

Author: Bhat MK
Call HP
Gomez-Ruiz L
Guillon F
Kang MH
Kim SH
Lee DH
Lee SC
Lee SC
Lee SC
Nakamura T
Park YK.
Renard CM
Sakai T
Singleton VL
Toyama N
Toyama V
Wang HGC
남진희
박용곤
박용곤
박현실
박현실
백구현
이대희
이만효
이영춘
이혜련
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

Quality Characteristics of Grape Suspensions Using Protopectinase

Author: Bhat MK
Call HP
Gomez-Ruiz L
Guillon F
Kang MH
Kim SH
Lee DH
Lee SC
Lee SC
Lee SC
Nakamura T
Park YK.
Renard CM
Sakai T
Singleton VL
Toyama N
Toyama V
Wang HGC
남진희
박용곤
박용곤
박현실
박현실
백구현
이대희
이만효
이영춘
이혜련
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

Quality Characteristics of Radish Pickle added with Different Amounts of White wine

Author: Andrew K. Joe
Buchanan RL
Cheigh HS
Frankel EN
Fremont L
Han MY
Han WK
Hur SK
Jayaprakasha GK
Joe AK
Lee SR
Martinez J
Mato I
Myung-Ki Lee
Oh YA
Palma-Harris C
Park MW
Passamonti S
Recamales AF
Torel J
Zhou A
강태구
김경화
김미리
김준한
김진아
김효정
박복희
박용곤
손은정
이경희
이혜련
정은아
차원섭
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

Quality Characteristics of Radish Pickle added with Different Amounts of White wine

Author: Andrew K. Joe
Buchanan RL
Cheigh HS
Frankel EN
Fremont L
Han MY
Han WK
Hur SK
Jayaprakasha GK
Joe AK
Lee SR
Martinez J
Mato I
Myung-Ki Lee
Oh YA
Palma-Harris C
Park MW
Passamonti S
Recamales AF
Torel J
Zhou A
강태구
김경화
김미리
김준한
김진아
김효정
박복희
박용곤
손은정
이경희
이혜련
정은아
차원섭
Publication venue: 'Culinary Society of Korea'
Publication date
Field of study

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