Treffer 1 - 4 von 4 für Suche 'Wi, Gihyun', Suchdauer: 0,66s Treffer weiter einschränken
  1. 1
    Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

    Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives von Wi, Gihyun, Bae, Junhwan, Kim, Honggyun, Cho, Youngjae, Choi, Mi-Jung

    Veröffentlicht in Foods

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  2. 2
    Freshness of deep frozen mackerel and croaker during long-term storage

    Freshness of deep frozen mackerel and croaker during long-term storage von Park, Dong Hyeon, Lee, SangYoon, Kim, Eun Jeong, Ji, Yu Ra, Wi, Gihyun, Choi, Mi-Jung


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  3. 3
    The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement

    The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement von Lee, Jiseon, Wi, Gihyun, Choi, Mi-Jung

    Veröffentlicht in Food hydrocolloids

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  4. 4
    Vegetable meat prepared with vegetable fat and method for preparing the same

    Vegetable meat prepared with vegetable fat and method for preparing the same von KIM HONGGYUN, CHOI MI JUNG, CHO YOUNGJAE, BAE JUNHWAN, WI GIHYUN

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