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Author: Hyeong Sang Kim
4 Articles are founded.
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84
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https://doi.org/10.5851/kosfa.2020.e84
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-877-g1.gif)
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66
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https://doi.org/10.5851/kosfa.2019.e66
![](/journal/kosfa/kosfa-37-2/gif/kosfa-37-2-242-f001.gif)
Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties
Korean J Food Sci Anim Resour 2017;37(2):242-253.
https://doi.org/10.5851/kosfa.2017.37.2.242
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https://doi.org/10.5851/kosfa.2017.37.2.242
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-51-f1.gif)
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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https://doi.org/10.5851/kosfa.2016.36.1.51