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Author: Jong-Dae Park
7 Articles are founded.
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13
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https://doi.org/10.5851/kosfa.2018.e13
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617
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https://doi.org/10.5851/kosfa.2017.37.5.617
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
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https://doi.org/10.5851/kosfa.2017.37.4.552
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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https://doi.org/10.5851/kosfa.2017.37.2.288
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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https://doi.org/10.5851/kosfa.2017.37.1.105
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799
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https://doi.org/10.5851/kosfa.2016.36.6.799
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445
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https://doi.org/10.5851/kosfa.2016.36.4.445