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Author: Seung Hwa Gwak
6 Articles are founded.
Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e34
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https://doi.org/10.5851/kosfa.2024.e34
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages
Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12
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https://doi.org/10.5851/kosfa.2023.e12
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder
Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48
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https://doi.org/10.5851/kosfa.2021.e48
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder
Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41
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https://doi.org/10.5851/kosfa.2021.e41
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69
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https://doi.org/10.5851/kosfa.2020.e69
Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63
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https://doi.org/10.5851/kosfa.2020.e63