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Author: Jake Kim

3 Articles are founded.

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, Yun-Sang Choi
Food Sci Anim Resour 2024 [published online ahead of print: Sep 20, 2024]
https://doi.org/10.5851/kosfa.2024.e86
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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38
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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi
Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14
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