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Kyoung Hwa Um
Kyoung Hwa Um
Food science
Environmental science
Soybean oil
Alternative medicine
Sodium
5
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2
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The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
2020
Jae Gak Yu
Hye Jung Park
Kyoung Hwa Um
Won Dae Chung
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A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors
2019
Hye Jung Park
Kyoung Hwa Um
Seungjae Lee
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Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods
2016
Hye Jung Park
Tae-Hyun Kim
Kyoung Hwa Um
Jeong-Soon Kim
Bong-Soo Kim
Sang Hoon Song
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Physicochemical Changes of Low-Sodium and Usual Kimchi during Fermentation
2013
Joo-Hyuk Yim
Hye-Jung Park
Dong Hye Heo
Jun Hyuk Choi
Min-Kyung Kim
Kyoung Hwa Um
Nak Kyoo Bok
Jeong-Soon Kim
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Changes of Volatile Aldehydes in Soybean Oil Used for Deep-fat Frying in Large-scale Catering
2013
Hye-Jung Park
Joo-Hyuk Yim
Kyoung Hwa Um
Jeong-Soon Kim
Sang Mi Lee
Young-Suk Kim
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