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Author: Dicky Tri Utama
5 Articles are founded.
![](/journal/kosfa/kosfa-42-2/gif/kosfa-42-2-240-g1.gif)
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach
Food Sci Anim Resour 2022;42(2):240-251.
https://doi.org/10.5851/kosfa.2021.e75
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https://doi.org/10.5851/kosfa.2021.e75
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-936-g1.gif)
Effect of Ground Chopi (Zanthoxylum piperitum ) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
Korean J Food Sci Anim Resour 2018;38(5):936-949.
https://doi.org/10.5851/kosfa.2018.e26
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https://doi.org/10.5851/kosfa.2018.e26
![](/journal/kosfa/kosfa-38-3/gif/kosfa-38-3-580-g1.gif)
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580
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https://doi.org/10.5851/kosfa.2018.38.3.580
![](/journal/kosfa/kosfa-36-3/gif/kosfa-36-3-405-f001.gif)
Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405
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https://doi.org/10.5851/kosfa.2016.36.3.405
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-44-f1.gif)
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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https://doi.org/10.5851/kosfa.2016.36.1.44