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Author: Dicky Tri Utama

5 Articles are founded.

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach
Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun-Moon Kang, Sung Ki Lee
Food Sci Anim Resour 2022;42(2):240-251.
https://doi.org/10.5851/kosfa.2021.e75
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Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee
Korean J Food Sci Anim Resour 2018;38(5):936-949.
https://doi.org/10.5851/kosfa.2018.e26
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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Dicky Tri Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee
Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580
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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
Muhlisin Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee
Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye-Kyung Kim, Chang-Yeon Cho, Cheol-Koo Lee, Sung Ki Lee
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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