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Author: Su-Kyung Ku
6 Articles are founded.
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Food Sci Anim Resour 2024 [published online ahead of print: Sep 20, 2024]
https://doi.org/10.5851/kosfa.2024.e86
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https://doi.org/10.5851/kosfa.2024.e86
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
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https://doi.org/10.5851/kosfa.2023.e66
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
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https://doi.org/10.5851/kosfa.2022.e38
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
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https://doi.org/10.5851/kosfa.2022.e14
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
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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
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https://doi.org/10.5851/kosfa.2017.37.4.552