Advanced Search List
Search Keywords
Author: Hyeon-Woong Yum
2 Articles are founded.
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.38.1.123
Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2016.36.4.523