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Author: Kwang-Il Ahn
2 Articles are founded.
Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10
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https://doi.org/10.5851/kosfa.2018.e10
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Korean J Food Sci Anim Resour 2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162
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https://doi.org/10.5851/kosfa.2018.38.1.162