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Author: Nami Joo
3 Articles are founded.
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Food Sci Anim Resour 2020;40(1):74-86.
https://doi.org/10.5851/kosfa.2019.e86
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https://doi.org/10.5851/kosfa.2019.e86
Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Korean J Food Sci Anim Resour 2018;38(3):570-579.
https://doi.org/10.5851/kosfa.2018.38.3.570
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https://doi.org/10.5851/kosfa.2018.38.3.570
Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibroblast
Korean J Food Sci Anim Resour 2016;36(2):237-243.
https://doi.org/10.5851/kosfa.2016.36.2.237
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https://doi.org/10.5851/kosfa.2016.36.2.237