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Author: Kyung-Woon Kim
1 Articles are founded.
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-773-f001.gif)
Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563
Korean J Food Sci Anim Resour 2017;37(5):773-779.
https://doi.org/10.5851/kosfa.2017.37.5.773
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https://doi.org/10.5851/kosfa.2017.37.5.773