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Browsing by Kang, S.I.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
Characteristics and preparation of calcium acetate from butter clam (Saxidomus purpuratus) shell powder by response surface methodology

Lee, H.J.; Jung, N.Y.; Park, S.H.; Song, S.M.; Kang, S.I.; Kim, J.-S.; Heu, M.S.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.6, pp 888 - 895PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Lowering the bitterness of enzymatic hydrolysate using aminopeptidase-active fractions from the common squid (Todarodes pacificus) hepatopancreasopen access

Kim, J.-S.; Kim, H.-S.; Lee, H.J.; Park, S.H.; Kim, K.H.; Kang, S.I.; Heu, M.S.

ArticleIssue Date2014CitationKorean Journal of Food Science and Technology, v.46, no.6, pp 716 - 722PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Sanitary quality characterization of commercial salted semi-dried brown croaker

Heu, M.S.; Park, K.H.; Kim, K.H.; Kang, S.I.; Choi, J.-D.; Kim, J.-S.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.4, pp 584 - 591PublisherKorean Society of Food Science and Nutrition
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