J. Lim

发表

Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product

Byoung-Mok Kim, Dong-Soo Kim, J. Lim, 2014 .

Effect of isoflavone-enriched whole soy milk powder supplementation on bone metabolism in ovariectomized mice

Jae-Yong Lee, E. Kim, H. Lee, 2018, Nutrition research and practice.

Quality and Shelf-Life of Vacuum Packed RTE (Ready-To-Eat) Hamburg Steak Depending on the Oxygen Permeability of Packaging Material and the Storage Temperature

Keun-Taik Lee, Sung Ki Lee, J. Lim, 2016 .

Biological Activities and Physiochemical Properties of Gangwon-do Endemic Makjang Products

Yongwon Choi, Byoung-Mok Kim, J. Lim, 2015 .

Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage

Keun-Taik Lee, S. Cheong, Sung Ki Lee, 2013 .

Immunostimulatory activity of hydrolyzed and fermented Platycodon grandiflorum extract occurs via the MAPK and NF-κB signaling pathway in RAW 264.7 cells

So Mi Kim, J. Lim, J. Jung, 2022, Nutrition research and practice.

Immune-enhancing effect of hydrolyzed and fermented Platycodon grandiflorum extract in cyclophosphamide-induced immunosuppressed BALB/c mice

So Mi Kim, J. Lim, J. Jung, 2022, Nutrition research and practice.

Changes in quality of fried rice with crab meat depending on the storage period and temperature

Byoung-Mok Kim, Dong-Soo Kim, J. Lim, 2015 .

Changes in Quality of Fried Rice with Red Snow Crab Meat Depending on the Storage Period and Temperature

Byoung-Mok Kim, In-Hack Jeong, J. Lim, 2015 .