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Author: Gye-Woong Kim
7 Articles are founded.
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26
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https://doi.org/10.5851/kosfa.2020.e26
Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Food Sci Anim Resour 2019;39(6):918-933.
https://doi.org/10.5851/kosfa.2019.e77
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https://doi.org/10.5851/kosfa.2019.e77
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Food Sci Anim Resour 2019;39(2):286-295.
https://doi.org/10.5851/kosfa.2019.e23
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https://doi.org/10.5851/kosfa.2019.e23
Effect of Buckwheat (Fagopyrum esculentum ) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2018;38(5):927-935.
https://doi.org/10.5851/kosfa.2018.e25
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https://doi.org/10.5851/kosfa.2018.e25
Comparison of Physicochemical Properties between Standard and Sow Pork
Korean J Food Sci Anim Resour 2018;38(5):1120-1130.
https://doi.org/10.5851/kosfa.2018.e45
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https://doi.org/10.5851/kosfa.2018.e45
Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs
Korean J Food Sci Anim Resour 2017;37(3):385-391.
https://doi.org/10.5851/kosfa.2017.37.3.385
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https://doi.org/10.5851/kosfa.2017.37.3.385
Effect of Black Rice Powder on the Quality Properties of Pork Patties
Korean J Food Sci Anim Resour 2017;37(1):71-78.
https://doi.org/10.5851/kosfa.2017.37.1.71
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https://doi.org/10.5851/kosfa.2017.37.1.71