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Author: Soo-Jin Kim
2 Articles are founded.
Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210
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https://doi.org/10.5851/kosfa.2017.37.2.210
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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https://doi.org/10.5851/kosfa.2016.36.1.114