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Author: Dong-Hyun Kim

4 Articles are founded.

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea-Ji Kim, Jeong Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28
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A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
Sol-A Kim, Jeong-Eun Lee, Dong-Hyun Kim, Song-min Lee, Hee-Kyeong Yang, Won-Bo Shim
Food Sci Anim Resour 2023;43(6):989-1001.
https://doi.org/10.5851/kosfa.2023.e55
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Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content
Dong-Hyun Kim, Yea Ji Kim, Dong-Min Shin, Jung Hoon Lee, Sung Gu Han
Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
Dong-Hyun Kim, Tae-Kyung Kim, Young-Boong Kim, Jung-Min Sung, YoungJin Jang, Jae-Yun Shim, Sung-Gu Han, Yun-Sang Choi
Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360
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