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Author: Dong-Jin Shin
6 Articles are founded.
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
Food Sci Anim Resour 2024;44(2):443-463.
https://doi.org/10.5851/kosfa.2024.e19
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https://doi.org/10.5851/kosfa.2024.e19
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53
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https://doi.org/10.5851/kosfa.2022.e53
Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C
Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21
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https://doi.org/10.5851/kosfa.2022.e21
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65
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https://doi.org/10.5851/kosfa.2020.e65
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
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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https://doi.org/10.5851/kosfa.2017.37.5.698
Lotus (Nelumbo nucifera ) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
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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https://doi.org/10.5851/kosfa.2017.37.2.219