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Author: Yea-Ji Kim

6 Articles are founded.

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, Yun-Sang Choi
Food Sci Anim Resour 2025;45(5):1280-1292.
https://doi.org/10.5851/kosfa.2024.e86
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Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin
Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Jeong-Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2025;45(4):1014-1026.
https://doi.org/10.5851/kosfa.2024.e67
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Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea-Ji Kim, Jeong Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28
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The Effect of Irradiation on Meat Products
Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Jae Hoon Lee, Samooel Jung, Yun-Sang Choi
Food Sci Anim Resour 2024;44(4):779-789.
https://doi.org/10.5851/kosfa.2024.e35
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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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The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi
Food Sci Anim Resour 2023;43(2):269-281.
https://doi.org/10.5851/kosfa.2022.e74
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