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Author: Suk Nam Kang

3 Articles are founded.

Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
Ammara Ameer, Semeneh Seleshe, Suk Nam Kang
Food Sci Anim Resour 2022;42(4):639-654.
https://doi.org/10.5851/kosfa.2022.e27
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Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening
Semeneh Seleshe, Ammara Ameer, Suk Nam Kang
Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60
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Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period
Semeneh Seleshe, Suk Nam Kang
Food Sci Anim Resour 2021;41(4):636-649.
https://doi.org/10.5851/kosfa.2021.e21
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