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Author: Sang Keun Jin
6 Articles are founded.
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e108
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https://doi.org/10.5851/kosfa.2024.e108
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12
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https://doi.org/10.5851/kosfa.2021.e12
Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2
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https://doi.org/10.5851/kosfa.2020.e2
Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(4):555-564.
https://doi.org/10.5851/kosfa.2019.e36
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https://doi.org/10.5851/kosfa.2019.e36
Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Food Sci Anim Resour 2019;39(3):503-509.
https://doi.org/10.5851/kosfa.2019.e45
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https://doi.org/10.5851/kosfa.2019.e45
Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656
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https://doi.org/10.5851/kosfa.2016.36.5.656