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Author: Woojoon Park
3 Articles are founded.
![](/journal/kosfa/kosfa-37-1/gif/kosfa-37-1-38-f001.gif)
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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https://doi.org/10.5851/kosfa.2017.37.1.38
![](/journal/kosfa/kosfa-36-6/gif/kosfa-36-6-729-f001.gif)
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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https://doi.org/10.5851/kosfa.2016.36.6.729
![](/journal/kosfa/kosfa-36-3/gif/kosfa-36-3-397-f001.gif)
Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
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https://doi.org/10.5851/kosfa.2016.36.3.397