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Author: Da-Mi Choi
2 Articles are founded.
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
Food Sci Anim Resour 2025;45(2):614-630.
https://doi.org/10.5851/kosfa.2024.e118
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https://doi.org/10.5851/kosfa.2024.e118
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8
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https://doi.org/10.5851/kosfa.2024.e8