The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Korean J. Food Sci. An. 2018;38:162-171
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources
Jae-Yun Shim1, Tae-Kyung Kim2, Young-Boong Kim2, Ki-Hong Jeon2, Kwang-Il Ahn1, Hyun-Dong Paik1*, and Yun-Sang Choi2*
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
Correspondence to: Yun-Sang Choi
Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9387
Fax: +82-63-219-9076
E-mail:
kcys0517@kfri.re.krHyun-Dong Paik
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-2049-6011
Fax:+82-2-455-3082
E-mail:
hdpaik@konkuk.ac.kr Received December 21, 2017; Revised January 24, 2018; Accepted January 24, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (
http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.