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Showing results 1 to 7 of 7

Issue Date	Title	Author(s)	Type
2017	Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties	정명수	Article
2017	Continuous ohmic heating system for the pasteurization of fermented red pepper paste	정명수	Article
2019	Effects of glycine on microbial safety of low-salted squid and myungran jeotgal	정명수	Article
2019	Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and texture	정명수	Article
2020	Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder	정명수	Article
2018	Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching	정명수	Article
2015	The study of heat penetration of Kimchi soup on stationary and rotary retorts	정명수	Article

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