Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

Por Jung, Ho-Jung, Ko, Eun-Jung, Kwak, Hae-Soo
Publicado em 2013

The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice

Por Kim, Dong-Hwi, Chang, Yoon Hyuk, Kwak, Hae-Soo
Publicado no Korean J Food Sci Anim Resour (2014)

Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening

Por Kim, Hee-Yeon, Jeong, Yu-Tae, Bae, In-Hue, Kwak, Hae-Soo
Publicado no Korean J Food Sci Anim Resour (2014)

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

Por Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk
Publicado no Korean J Food Sci Anim Resour (2016)

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

Por Choi, Kyung-Hoon, Min, Ji-Young, Ganesan, Palanivel, Bae, In-Hyu, Kwak, Hae-Soo
Publicado no Asian-Australas J Anim Sci (2015)

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Por Jeong, Hyeon-Ju, Lee, Yun-Kyung, Ganesan, Palanivel, Kwak, Hae-Soo, Chang, Yoon Hyuk
Publicado no Korean J Food Sci Anim Resour (2017)