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Author: Ki-Chang Nam
15 Articles are founded.
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly
Food Sci Anim Resour 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e99
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https://doi.org/10.5851/kosfa.2024.e99
Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
Food Sci Anim Resour 2024;44(2):464-482.
https://doi.org/10.5851/kosfa.2024.e3
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https://doi.org/10.5851/kosfa.2024.e3
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57
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https://doi.org/10.5851/kosfa.2023.e57
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
Food Sci Anim Resour 2023;43(4):639-658.
https://doi.org/10.5851/kosfa.2023.e25
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https://doi.org/10.5851/kosfa.2023.e25
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Food Sci Anim Resour 2023;43(2):245-268.
https://doi.org/10.5851/kosfa.2022.e72
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https://doi.org/10.5851/kosfa.2022.e72
Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle
Food Sci Anim Resour 2023;43(1):46-60.
https://doi.org/10.5851/kosfa.2022.e57
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https://doi.org/10.5851/kosfa.2022.e57
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40
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https://doi.org/10.5851/kosfa.2021.e40
Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages
Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36
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https://doi.org/10.5851/kosfa.2021.e36
Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis ) from Different Pig Breeds Available in Korean Market
Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79
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https://doi.org/10.5851/kosfa.2020.e79
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65
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https://doi.org/10.5851/kosfa.2020.e65
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61
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https://doi.org/10.5851/kosfa.2019.e61
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54
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https://doi.org/10.5851/kosfa.2019.e54
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food Sci Anim Resour 2019;39(3):510-519.
https://doi.org/10.5851/kosfa.2019.e46
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https://doi.org/10.5851/kosfa.2019.e46
Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens
Korean J Food Sci Anim Resour 2017;37(3):469-476.
https://doi.org/10.5851/kosfa.2017.37.3.469
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https://doi.org/10.5851/kosfa.2017.37.3.469
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Korean J Food Sci Anim Resour 2016;36(2):215-222.
https://doi.org/10.5851/kosfa.2016.36.2.215
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https://doi.org/10.5851/kosfa.2016.36.2.215