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Author: Geun-Ho Kang
2 Articles are founded.
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10
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https://doi.org/10.5851/kosfa.2017.37.1.10
Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601
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https://doi.org/10.5851/kosfa.2016.36.5.601