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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
Food Sci Anim Resour 2022;42(2):240-251.
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Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
Korean J Food Sci Anim Resour 2018;38(5):936-949.
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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
Korean J Food Sci Anim Resour 2018;38(3):580-592.
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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
Korean J Food Sci Anim Resour 2016;36(3):405-411.
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Korean J Food Sci Anim Resour 2016;36(1):44-50.
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