Jake Kim
6PUBLICATIONS
16CO-AUTHORS
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Publications (6)
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|Mar 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food.Su-Kyung Ku, Jake Kim, Yea-Ji Kim
|Nov 16, 2023
Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.Hyun Gyung Jeong, Jake Kim, Seonmin Lee
|Apr 24, 2023
Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.Seung-Hye Woo, Jung-Min Sung, Heejin Park
|Sep 22, 2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel.Jake Kim, Tae-Kyung Kim, Ji Yoon Cha
|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
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Frequent Collaborators
6 joint publications
Yun-Sang Choi
4 joint publications
Su-Kyung Ku
3 joint publications
Yea-Ji Kim
2 joint publications
Hae In Yong
2 joint publications
Tae-Kyung Kim
2 joint publications
Samooel Jung
1 joint publications
Se-Myung Kim
1 joint publications
Bum-Keun Kim
1 joint publications
Ji Yoon Cha
1 joint publications
Seung-Hye Woo