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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.
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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.
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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.
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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Food Sci Anim Resour 2020;40(6):946-956.
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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.
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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.
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