ScholarWorks@Gyeongsang National University

Browsing by Ha, J.-H.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCOPUSKCI
Development and food component characteristics of canned boiled rainbow trout

Kang, K.T.; Kim, H.J.; Lee, T.S.; Kim, H.-S.; Heu, M.S.; Hwang, N.A.; Ha, J.-H.; Ham, J.S.; Kim, J.-S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.8, pp 1015 - 1021PublisherKorean Society of Food Science and Nutrition
SCIESSCISCOPUS
Ellagic Acid Prevents Particulate Matter-Induced Pulmonary Inflammation and Hyperactivity in Mice: A Pilot Studyopen access

Jeong, S.; Bae, S.; Shin, E.-C.; Lee, J.-H.; Ha, J.-H.

ArticleIssue Date2023CitationInternational Journal of Environmental Research and Public Health, v.20, no.5PublisherMDPI
SCOPUSKCI
Food component characteristics of boiled-dried silver-stripe round herring

Heu, M.S.; Lee, J.H.; Kim, H.J.; Jung, I.-K.; Park, Y.-S.; Ha, J.-H.; Kim, J.-S.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.7, pp 891 - 899PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Food component characteristics of seafood cooking drips

Oh, H.S.; Kang, K.T.; Kim, H.-S.; Lee, J.H.; Jee, S.J.; Ha, J.-H.; Kim, J.-S.; Heu, M.S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.5, pp 595 - 602PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Food components and sensual characterization of commercial plain-dried silver-stripe round herring

Kim, H.J.; Yoon, M.S.; Park, Y-S.; Ha, J.-H.; Jung, I.-K.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.11, pp 1457 - 1464
SCOPUSKCI
Preparation of snack using residues of fish Gomtang

Heu, M.S.; Park, S.H.; Kim, H.-S.; Jee, S.J.; Kim, H.J.; Han, B.W.; Ha, J.-H.; Kim, J.G.; Kim, J.-S.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.1, pp 97 - 102
SCOPUSKCICANDI
The effect of change in meat quality parameters on pig Longissimus dorsi muscle by the addition of fermented persimmon shell dietopen access

Kim, H.-Y.; Song, Y.-M.; Jin, S.-K.; Kim, I.-S.; Kang, Y.-S.; Lee, S.-D.; Chowdappa, R.; Ha, J.-H.; Kang, S.-M.

ArticleIssue Date2006CitationAsian-Australasian Journal of Animal Sciences, v.19, no.2, pp 286 - 291PublisherAsian-Australasian Association of Animal Production Societies
SCOPUSKCI
시판 포도식초의 이화학 특성, 향기성분, 감각 특성 및 소비자 기호도 조사

Kang, M.; Ha, J.-H.; Shin, E.; Choi, H.-W.; Lee, Y.

ArticleIssue Date2019CitationJournal of the Korean Society of Food Science and Nutrition, v.48, no.8, pp 868 - 878Publisher한국식품영양과학회
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