Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .09

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

[P5-27] Chracterizations of Fermented Sausage Starters Isolated from Korean Fermented Foods

Moon bo youn ,  Lee young duck ,  Kim wang June 외 3명

한국식품영양과학회 학술대회발표집

2007 .10

Functional Lactic Acid Bacteria from Traditional Fermented Foods, Including Korean Kimchi

Wilhelm Holzapfel ,  Yosep Ji

한국식품영양과학회 학술대회발표집

2012 .10

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Jung ,  Ji-Taek ,  Lee 외 11명

한국축산식품학회지

2018 .01

[S5-1] Functional Properties of Korean Fermented Foods

Kun-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2005 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Lactic Acid Fermented Foods and Their Benefits in Asia

Che ,  l-Ho Lee

Food Science and Biotechnology

1996 .09

농가형 발효사료의 품질 특성에 관한 연구

강환구 ,  서옥석 ,  최희철 외 7명

한국가금학회 정기총회 및 학술발표회

2010 .11

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

[P6-40] Isolation and Characterization of Lactic Acid Bacteria with High γ-Aminobutyric Acid Producing Capacity from Fermented Foods

Suk-Heung Oh ,  Won-Gyu Choi ,  In-Tae Lee 외 1명

한국식품영양과학회 학술대회발표집

2005 .10

Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

Gi Jeong Ha ,  Hyeon Young Kim ,  In Jong Ha 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Antimicrobial Activity and Functional Activity of Bacteria Isolated from Korean Traditional Fermented Foods

Ju-hwa Yoon ,  Su-Hyun Kim ,  Yun Hee Seol 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

Yu ,  Hyun-Hee ,  Yoon 외 7명

한국축산식품학회지

2017 .01

Manufacture of fermented Allium hookeri using fermented blueberry produced lactic acid bacteria

Yun-sun Kim ,  You-suk Kim ,  Sung Ho Cho 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Fermented Product Containing Soybean and Garlic by Lactic Acid Bacteria

Gyung-Min Kim ,  Hwan-Sik Yoon ,  Seong-Hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08