Food Science of Animal Resources

Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds

Van Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21

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Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea

Youn-Kyung Ham, Sam-Woong Kim, Dong-Heon Song, Hyun-Wook Kim, Il-Suk Kim

Food Sci Anim Resour 2021;41(3):416-427.
https://doi.org/10.5851/kosfa.2021.e7

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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Youn-Kyung Ham, Dong-Heon Song, Sin-Woo Noh, Tae-Wan Gu, Jae-Hyeok Lee, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74

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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18

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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10

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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Dong-Heon Song, Hyun-Wook Kim, Ko-Eun Hwang, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Dong-Jin Shin, Tae-Kyung Kim, Jae Hoon Lee, Cheon-Jei Kim, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2017;37(5):698-707.
https://doi.org/10.5851/kosfa.2017.37.5.698

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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219

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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665

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Replacement of Pork Meat with Pork Head Meat for Frankfurters

Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445

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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359

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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Cheon-Jei Kim, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Ji-Hun Choi, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2016;36(3):309-318.
https://doi.org/10.5851/kosfa.2016.36.3.309

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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152

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