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Author: Dongwook Kim
13 Articles are founded.
![](/journal/kosfa/kosfa-44-2/gif/kosfa-44-2-443-g1.gif)
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
Food Sci Anim Resour 2024;44(2):443-463.
https://doi.org/10.5851/kosfa.2024.e19
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https://doi.org/10.5851/kosfa.2024.e19
![](/journal/kosfa/kosfa-44-1/gif/kosfa-44-1-132-g1.gif)
Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells
Food Sci Anim Resour 2024;44(1):132-145.
https://doi.org/10.5851/kosfa.2023.e65
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https://doi.org/10.5851/kosfa.2023.e65
![](/journal/kosfa/kosfa-43-5/gif/kosfa-43-5-767-g1.gif)
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods
Food Sci Anim Resour 2023;43(5):767-791.
https://doi.org/10.5851/kosfa.2023.e35
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https://doi.org/10.5851/kosfa.2023.e35
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53
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https://doi.org/10.5851/kosfa.2022.e53
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty
Food Sci Anim Resour 2023;43(1):139-156.
https://doi.org/10.5851/kosfa.2022.e67
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https://doi.org/10.5851/kosfa.2022.e67
![](/journal/kosfa/kosfa-41-3/gif/kosfa-41-3-481-g1.gif)
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12
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https://doi.org/10.5851/kosfa.2021.e12
![](/journal/kosfa/kosfa-40-2/gif/kosfa-40-2-183-g1.gif)
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3
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https://doi.org/10.5851/kosfa.2020.e3
![](/journal/kosfa/kosfa-39-5/gif/kosfa-39-5-756-g1.gif)
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
Food Sci Anim Resour 2019;39(5):756-767.
https://doi.org/10.5851/kosfa.2019.e63
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https://doi.org/10.5851/kosfa.2019.e63
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-912-g1.gif)
Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24
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https://doi.org/10.5851/kosfa.2018.e24
Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
Korean J Food Sci Anim Resour 2018;38(1):43-51.
https://doi.org/10.5851/kosfa.2018.38.1.043
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https://doi.org/10.5851/kosfa.2018.38.1.043
![](/journal/kosfa/kosfa-37-4/gif/kosfa-37-4-486-f001.gif)
Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages
Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486
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https://doi.org/10.5851/kosfa.2017.37.4.486
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181
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https://doi.org/10.5851/kosfa.2017.37.2.181
![](/journal/kosfa/kosfa-36-2/gif/kosfa-36-2-275-f001.gif)
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Korean J Food Sci Anim Resour 2016;36(2):275-282.
https://doi.org/10.5851/kosfa.2016.36.2.275
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https://doi.org/10.5851/kosfa.2016.36.2.275