Young-Jo Koo

Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately

Wan-Soo Park, In-Seon Lee, Young-Sook Han et al. · Korean Journal of Food Science and Technology · 1994 · 30 citations

Agriculture, Food Science, Microbiology +11

Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature

Shin‐Yang Choi, Myoung-Ki Lee, Kwang‐Sik Choi et al. · Korean Journal of Food Science and Technology · 1998 · 21 citations

Agriculture, Food Science, Food Microbiology +16

Comparison of Fermentation Characteristics of Korean Traditional Alcoholic Beverage with Different Input Step and Treatment of Rice and Nuruk (Korean-Style Bran Koji)

In Ho Kim, Wan-Soo Park, Young-Jo Koo · Journal of the Korean Society of Food Culture · 1996 · 19 citations

Agriculture, Food Science, Fermentation Science +13

Use of Bacteriocinogenic Pediococcus acidilactici in Sausage Fermentation

Wang-June Kim, Seok-San Hong, Seong-Kwan Cha et al. · Journal of Microbiology and Biotechnology · 1993 · 13 citations

Agriculture, Food Science, Microbiology +14

Studies on Establishment of Optimal Aging Time of Korean traditional Kochujang

Jin-Woong Jung, Jong Hun Kim, Jong‐Hyun Park et al. · Applied Biological Chemistry · 1996 · 13 citations

Education, Human Development, Aging +8