Advanced Search List
Search Keywords
Author: Yu-Na Oh
4 Articles are founded.
Characterization of plant-based sausage quality using shiitake mushroom mycelium and soybean and wheat proteins
Food Sci Anim Resour 2025 [published online ahead of print: Jun 12, 2025]
https://doi.org/10.5851/kosfa.2025.e37
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2025.e37
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium
Food Sci Anim Resour 2025;45(3):910-927.
https://doi.org/10.5851/kosfa.2025.e23
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2025.e23
Exploring Sustainable Future Protein Sources
Food Sci Anim Resour 2025;45(1):81-108.
https://doi.org/10.5851/kosfa.2024.e111
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e111
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2024.e53