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Author: Sun Moon Kang
5 Articles are founded.
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26
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https://doi.org/10.5851/kosfa.2022.e26
Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17
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https://doi.org/10.5851/kosfa.2020.e17
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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https://doi.org/10.5851/kosfa.2019.e58
Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
Korean J Food Sci Anim Resour 2017;37(3):440-448.
https://doi.org/10.5851/kosfa.2017.37.3.440
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https://doi.org/10.5851/kosfa.2017.37.3.440
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Korean J Food Sci Anim Resour 2016;36(1):68-76.
https://doi.org/10.5851/kosfa.2016.36.1.68
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https://doi.org/10.5851/kosfa.2016.36.1.68