Advanced Search List
Search Keywords
Author: Su-Kyung Ku
5 Articles are founded.
![](/journal/kosfa/kosfa-44-1/gif/kosfa-44-1-146-g1.gif)
Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2023.e66
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-861-g1.gif)
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2022.e38
![](/journal/kosfa/kosfa-42-3/gif/kosfa-42-3-441-g1.gif)
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2022.e14
![](/journal/kosfa/kosfa-38-4/gif/kosfa-38-4-749-g1.gif)
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.e13
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.4.552