Food Science of Animal Resources

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2023 Impact Factor: 4.2

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Author: Yong-Jae Kim

4 Articles are founded.

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Dong-Heon Song, Hyun-Wook Kim, Ko-Eun Hwang, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Dong-Jin Shin, Tae-Kyung Kim, Jae Hoon Lee, Cheon-Jei Kim, Hyun-Dong Paik

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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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim

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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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim

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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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim

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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