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Author: Tae-Wan Gu

1 Articles are founded.

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Youn-Kyung Ham, Dong-Heon Song, Sin-Woo Noh, Tae-Wan Gu, Jae-Hyeok Lee, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim
Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74
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