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Food Science of Animal Resources
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March 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources
|
June 30, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources
|
March 18, 2026
Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications
Su-Kyung Ku, Ji Yoon Cha, Yea-Ji Kim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage
Yun-Sang Choi, Su-Kyung Ku, Ji-Yun Jeong, et al.
Food Science of Animal Resources
|
September 22, 2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
Yun-Sang Choi, Su-Kyung Ku, Jong-Dae Park, et al.
Food Science of Animal Resources
|
May 25, 2022
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Su-Kyung Ku, Jake Kim, Se-Myung Kim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Quality Evaluation of Pork with Various Freezing and Thawing Methods
Su Kyung Ku, Ji Yun Jeong, Jong Dae Park, et al.
Journal of Animal Science and Technology
|
August 18, 2020
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, et al.
Korean Journal for Food Science of Animal Resources
|
September 13, 2018
Distribution of Microorganisms in
Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Food Science of Animal Resources
|
March 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources
|
June 30, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food
Su-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources
|
March 18, 2026
Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications
Su-Kyung Ku, Ji Yoon Cha, Yea-Ji Kim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage
Yun-Sang Choi, Su-Kyung Ku, Ji-Yun Jeong, et al.
Food Science of Animal Resources
|
September 22, 2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
Yun-Sang Choi, Su-Kyung Ku, Jong-Dae Park, et al.
Food Science of Animal Resources
|
May 25, 2022
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Su-Kyung Ku, Jake Kim, Se-Myung Kim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Quality Evaluation of Pork with Various Freezing and Thawing Methods
Su Kyung Ku, Ji Yun Jeong, Jong Dae Park, et al.
Journal of Animal Science and Technology
|
August 18, 2020
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, et al.
Korean Journal for Food Science of Animal Resources
|
September 13, 2018
Distribution of Microorganisms in
Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, et al.
Page
of 2