Advanced Search List
Search Keywords
Author: Kyu-Min Kang
4 Articles are founded.
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e61
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e61
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats
Food Sci Anim Resour 2024;44(4):861-872.
https://doi.org/10.5851/kosfa.2024.e23
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e23
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Food Sci Anim Resour 2024;44(3):499-514.
https://doi.org/10.5851/kosfa.2024.e20
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e20
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2021.e63