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Author: Hea Jin Kang
2 Articles are founded.
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84
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https://doi.org/10.5851/kosfa.2020.e84
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66
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https://doi.org/10.5851/kosfa.2019.e66