Concepedia
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Publications
1
Citations
21
H-Index
Active since
2007
Woo-Kyoun Cho is an author specializing in sensory quality evaluation, food science, and food chemistry.
Publications per year
2007–2007
Quality Characteristics of Noodle added with Takju(Korean turbid rice wine) lees
Soon‐Mi Kim, Cheolho Yoon, Woo-Kyoun Cho · Journal of the Korean Society of Food Culture · 2007 · 21 citations
Agriculture, Food Science, Food Analysis +11
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