Food Science of Animal Resources

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2022 Impact Factor: 3.0

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Author: Su-Kyung Ku

5 Articles are founded.

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, HeeJin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66

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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14

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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13

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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552

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