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Young-Tae Ko

Duksung Women's University

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Publication

Featured researches published by Young-Tae Ko.

Korean Journal of Food Science and Technology | 1993

The preparation of yogurt from milk and cereals

Kyung-Hee Kim; Young-Tae Ko

Korean Journal of Food Science and Technology | 2004

Effects of Jeotkal Addition on Quality of Kimchi

Young-Tae Ko; Ja-Kyung Hwang; In-Hee Baik

Korean Journal of Food Science and Technology | 2002

Changes in pH, Sensory Properties and Volatile Odor Components of Kimchi by Heating

Young-Tae Ko; In-Hee Baik

Korean Journal of Food Science and Technology | 1991

Study on Preparation of Yogurt from Milk and Rice

Young-Tae Ko

Korean Journal of Food Science and Technology | 2006

Quality of Licorice (Glycyrrhiza uralensis) Powder Added Kimchi

Young-Tae Ko; Ju-Youn Lee

Korean Journal of Food Science and Technology | 1997

Fermentation of Carrot Juice by Bifidobacterium

So-Young Park; Young-Tae Ko; Joo-Yeon Lee; Chulkyoon Mok; Jong-Hyun Park; Geun-Eog Ji

Korean Journal of Food Science and Technology | 2004

Quality Characteristics of Kimchi Prepared with Different Part of Chinese Cabbage and Its Quality Change by Freeze-drying

Young-Tae Ko; Ju-Youn Lee

Korean Journal of Food Science and Technology | 1992

Effect of Storage Period of Rice on Quality of Rice Added Yogurt

Ji-Hye Paik; Young-Tae Ko

Korean Journal of Food Science and Technology | 2005

Effects of Licorice (Glycyrrhiza uralensis) Extract Added to Kimchi on Growth and Acid Formation by Lactic Acid Bacteria and on Quality of Kimchi

Young-Tae Ko

Korean Journal of Food Science and Technology | 1987

Study on Growth and Acid Production by Lactic Acid Bacteria in Soy Milk

Kyung-Hee Kim; Young-Tae Ko

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Collaboration

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Chulkyoon Mok

Gachon University

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Geun-Eog Ji

Seoul National University

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Kyung-Ae Lee

Chungnam National University

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Dong-Hwa Shon

University of Science and Technology

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