• Book Cover

    • QR Code of this Journal:

2023 Impact Factor: 4.2
SCImago Journal & Country Rank



Advanced Search List

Search Keywords

Author: Jae In Pak

3 Articles are founded.

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, Aera Jang, Jae In Pak, Sung Ki Lee
Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26
HTML PDF PubReader
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee
Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54
HTML PDF PubReader
Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms
Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung Ki Lee
Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53
HTML PDF PubReader
Food Science of Animal Resources
#1205, Hangang Hyundai HYEL, 213-12, Saechang-ro, Yongsan-gu, Seoul 04376, Korea
Tel : +82-2-458-4594 | kosfa78@hanmail.net

Copyright © Korean Society for Food Science of Animal Resources. 2024. Powered by Guhmok