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Author: Nam Su Oh

5 Articles are founded.

Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
Chan Won Seo, Nam Su Oh
Food Sci Anim Resour 2023;43(4):721
https://doi.org/10.5851/kosfa.2023.e30
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Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
Chan Won Seo, Nam Su Oh
Food Sci Anim Resour 2023;43(3):540-551.
https://doi.org/10.5851/kosfa.2023.e16
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Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
Nam Su Oh, Kyeongmu Kim, Sangnam Oh, Younghoon Kim
Food Sci Anim Resour 2019;39(5):725-741.
https://doi.org/10.5851/kosfa.2019.e55
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Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
Jeeyeon Lee, Eunji Gwak, Jimyeong Ha, Sejeong Kim, Soomin Lee, Heeyoung Lee, Mi-Hwa Oh, Beom-Young Park, Nam Su Oh, Kyoung-Hee Choi, Yohan Yoon
Korean J Food Sci Anim Resour 2016;36(6):752-759.
https://doi.org/10.5851/kosfa.2016.36.6.752
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh
Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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