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Author: Sung Sil Moon
4 Articles are founded.
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e108
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https://doi.org/10.5851/kosfa.2024.e108
Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31
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https://doi.org/10.5851/kosfa.2024.e31
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40
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https://doi.org/10.5851/kosfa.2022.e40
Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Korean J Food Sci Anim Resour 2018;38(1):143-151.
https://doi.org/10.5851/kosfa.2018.38.1.143
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https://doi.org/10.5851/kosfa.2018.38.1.143