Advanced Search List

Search Keywords

Author: Su-Kyung Ku

5 Articles are founded.

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
HTML PDF PubReader
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Food Sci Anim Resour 2022;42(5):861-873.
HTML PDF PubReader
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Food Sci Anim Resour 2022;42(3):441-454.
HTML PDF PubReader
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J Food Sci Anim Resour 2018;38(4):749-758.
HTML PDF PubReader
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Korean J Food Sci Anim Resour 2017;37(4):552-560.
HTML PDF PubReader