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Author: Yeong-Seok Choi
4 Articles are founded.
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302
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https://doi.org/10.5851/kosfa.2018.38.2.302
Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract
Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313
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https://doi.org/10.5851/kosfa.2017.37.2.313
Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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https://doi.org/10.5851/kosfa.2016.36.5.689
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131
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https://doi.org/10.5851/kosfa.2016.36.1.131