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Author: Yong-Jae Kim
4 Articles are founded.
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-698-f001.gif)
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):698-707.
https://doi.org/10.5851/kosfa.2017.37.5.698
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https://doi.org/10.5851/kosfa.2017.37.5.698
![](/journal/kosfa/kosfa-37-2/gif/kosfa-37-2-219-f001.gif)
Lotus (Nelumbo nucifera ) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219
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https://doi.org/10.5851/kosfa.2017.37.2.219
![](/journal/kosfa/kosfa-36-5/gif/kosfa-36-5-665-f001.gif)
Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665
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https://doi.org/10.5851/kosfa.2016.36.5.665
![](/journal/kosfa/kosfa-36-3/gif/kosfa-36-3-359-f001.gif)
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359
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https://doi.org/10.5851/kosfa.2016.36.3.359