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Publications by Hae-Soo Kwak

Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening

Asian-Australasian Journal of Animal Sciences

English

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-Added Asiago Cheese During Ripening

Asian-Australasian Journal of Animal Sciences

English

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Accelerated Ripening of Gouda Cheese Using Aeromonas Aminopeptidase and Neutrase.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Kinetic Models of Quality Parameters of Spreadable Processed Gouda Cheese During Storage

Food Science and Biotechnology

Applied Microbiology

English

Physico-Chemical and Rheological Properties of Prato Cheese During Ripening

African Journal of Biotechnology

English

Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese During Storage Period

IOSR Journal of Agriculture and Veterinary Science

English

The Effect of Sorbate on Microbiological, Sensory Properties and Ripening Parameters of Kashar Cheese

Food and Health

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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Changes in the Texture, Physicochemical Properties and Volatile Compound Profiles of Fresh Kashar Cheese (<90 Days) During Ripening

International Journal of Dairy Technology

Process Chemistry

English

Viscoelasticity of Edam Cheese During Its Ripening

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Biological Sciences

English