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Author: Sun-Moon Kang
8 Articles are founded.
![](/journal/kosfa/kosfa-42-2/gif/kosfa-42-2-240-g1.gif)
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach
Food Sci Anim Resour 2022;42(2):240-251.
https://doi.org/10.5851/kosfa.2021.e75
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https://doi.org/10.5851/kosfa.2021.e75
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-601-g1.gif)
Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli , the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50
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https://doi.org/10.5851/kosfa.2019.e50
Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61
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https://doi.org/10.5851/kosfa.2018.e61
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1131-g1.gif)
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
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https://doi.org/10.5851/kosfa.2018.e52
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-981-g1.gif)
Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30
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https://doi.org/10.5851/kosfa.2018.e30
![](/journal/kosfa/kosfa-38-1/gif/kosfa-38-1-189-f001.gif)
Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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https://doi.org/10.5851/kosfa.2018.38.1.189
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10
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https://doi.org/10.5851/kosfa.2017.37.1.10
Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458
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https://doi.org/10.5851/kosfa.2016.36.4.458