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Author: Jung-Min Sung
8 Articles are founded.
![](/journal/kosfa/kosfa-44-1/gif/kosfa-44-1-146-g1.gif)
Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
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https://doi.org/10.5851/kosfa.2023.e66
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-1060-g1.gif)
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
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https://doi.org/10.5851/kosfa.2021.e58
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-617-f001.gif)
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
![](/journal/kosfa/kosfa-37-3/gif/kosfa-37-3-360-f001.gif)
Effect of the Duck Skin on Quality Characteristics of Duck Hams
Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360
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https://doi.org/10.5851/kosfa.2017.37.3.360
![](/journal/kosfa/kosfa-37-1/gif/kosfa-37-1-105-f001.gif)
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
![](/journal/kosfa/kosfa-36-6/gif/kosfa-36-6-799-f001.gif)
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
![](/journal/kosfa/kosfa-36-4/gif/kosfa-36-4-445-f001.gif)
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
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-1-f1.gif)
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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https://doi.org/10.5851/kosfa.2016.36.1.1