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Author: Dong-Gyun Yim
11 Articles are founded.
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis
Food Sci Anim Resour 2023;43(5):840-858.
https://doi.org/10.5851/kosfa.2023.e39
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https://doi.org/10.5851/kosfa.2023.e39
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73
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https://doi.org/10.5851/kosfa.2022.e73
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins
Food Sci Anim Resour 2022;42(2):341-349.
https://doi.org/10.5851/kosfa.2022.e9
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https://doi.org/10.5851/kosfa.2022.e9
Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds
Food Sci Anim Resour 2021;41(2):312-323.
https://doi.org/10.5851/kosfa.2020.e102
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https://doi.org/10.5851/kosfa.2020.e102
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65
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https://doi.org/10.5851/kosfa.2020.e65
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
Food Sci Anim Resour 2020;40(5):844-851.
https://doi.org/10.5851/kosfa.2020.e22
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https://doi.org/10.5851/kosfa.2020.e22
Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2
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https://doi.org/10.5851/kosfa.2020.e2
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61
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https://doi.org/10.5851/kosfa.2019.e61
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food Sci Anim Resour 2019;39(3):510-519.
https://doi.org/10.5851/kosfa.2019.e46
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https://doi.org/10.5851/kosfa.2019.e46
Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System
Korean J Food Sci Anim Resour 2016;36(5):594-600.
https://doi.org/10.5851/kosfa.2016.36.5.594
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https://doi.org/10.5851/kosfa.2016.36.5.594
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Korean J Food Sci Anim Resour 2016;36(2):215-222.
https://doi.org/10.5851/kosfa.2016.36.2.215
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https://doi.org/10.5851/kosfa.2016.36.2.215