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Author: Dong-Hyun Kim
4 Articles are founded.
Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase
Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28
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https://doi.org/10.5851/kosfa.2024.e28
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
Food Sci Anim Resour 2023;43(6):989-1001.
https://doi.org/10.5851/kosfa.2023.e55
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https://doi.org/10.5851/kosfa.2023.e55
Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content
Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12
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https://doi.org/10.5851/kosfa.2022.e12
Effect of the Duck Skin on Quality Characteristics of Duck Hams
Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360
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https://doi.org/10.5851/kosfa.2017.37.3.360