Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Chun Wan Park"'
Autor:
Chun Wan Park, Dong Soo Choi, Yong Hoon Kim, Jin Se Kim, Seung Heui Kim, Yong Bum Kwack, Ju Hee Song
Publikováno v:
Food Engineering Progress. 26:303-310
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66fd319863032eb72b5d89a7a2cce585
https://doi.org/10.13050/foodengprog.2022.26.4.303
https://doi.org/10.13050/foodengprog.2022.26.4.303
Publikováno v:
Food Engineering Progress. 25:401-409
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fb69d5a149606326d48f642d6b512c1
https://doi.org/10.13050/foodengprog.2021.25.4.401
https://doi.org/10.13050/foodengprog.2021.25.4.401
Publikováno v:
The Journal of Korean Institute of Communications and Information Sciences. 46:2064-2071
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e004ae7b547bab90a91215bbc90af4
https://doi.org/10.7840/kics.2021.46.11.2064
https://doi.org/10.7840/kics.2021.46.11.2064
Autor:
Hyun-Mo Jung, Jongmin Park, Yong-Hoon Kim, Dong Soo Choi, Sung-Wook Hwang, Chun-Wan Park, Jinse Kim, Jaeyong Son
Publikováno v:
KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY. 27:109-114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93b841d2eccf1087a7f13e91014e1030
https://doi.org/10.20909/kopast.2021.27.2.109
https://doi.org/10.20909/kopast.2021.27.2.109
Autor:
Yong-Hoon Kim, Chun Wan Park, Dong Soo Choi, Seok Ho Park, Jinse Kim, Jae Yong Son, Young Hwang
Publikováno v:
Journal of Food Science. 86:749-761
The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69a56e1b8e9fc6c0efc0bbd609ee70cb
https://doi.org/10.1111/1750-3841.15633
https://doi.org/10.1111/1750-3841.15633
Autor:
Young Whang, Dong Soo Choi, Hyun Kyung Jung, Chun Wan Park, Soo Jang Lee, Yong-Hoon Kim, Jae Yong Son, Jin Soon Song, Jinse Kim
Publikováno v:
Food Engineering Progress. 24:235-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fc46d74998c1c437f0c921552fef0d0
https://doi.org/10.13050/foodengprog.2020.24.4.235
https://doi.org/10.13050/foodengprog.2020.24.4.235
Autor:
Yong-Hoon Kim, Seoung-young Choi, Jaeyong Son, Jinse Kim, Mi-na Kim, Chun-Wan Park, Dong Soo Choi
Publikováno v:
The Journal of Korean Institute of Communications and Information Sciences. 45:1439-1446
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0f238d08ec4b12f6dfdf9a09a45a6c8
https://doi.org/10.7840/kics.2020.45.8.1439
https://doi.org/10.7840/kics.2020.45.8.1439
Autor:
Seoung-young Choi, Chun-Wan Park, Jinse Kim, Yong-Hoon Kim, Dong Soo Choi, Mi-na Kim, Jaeyong Son
Publikováno v:
The Journal of Korean Institute of Communications and Information Sciences. 45:1430-1438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::815415587c4596dd6e76175f4845c4c9
https://doi.org/10.7840/kics.2020.45.8.1430
https://doi.org/10.7840/kics.2020.45.8.1430
Publikováno v:
Food Engineering Progress. 24:191-199
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80a2e940a31c4f0831d5f6b1e971a9f3
https://doi.org/10.13050/foodengprog.2020.24.3.191
https://doi.org/10.13050/foodengprog.2020.24.3.191
Publikováno v:
Korean Journal of Food Preservation. 27:590-600
The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage (Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e1594ff6ea716b7472fa54763ccb9c
https://doi.org/10.11002/kjfp.2020.27.5.590
https://doi.org/10.11002/kjfp.2020.27.5.590