The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

por Shim, Jae-Yun, Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Ahn, Kwang-Il, Paik, Hyun-Dong, Choi, Yun-Sang
Publicado 2018

Effect of the Duck Skin on Quality Characteristics of Duck Hams

por Kim, Dong-Hyun, Kim, Tae-Kyung, Kim, Young-Boong, Sung, Jung-Min, Jang, YoungJin, Shim, Jae-Yun, Han, Sung-Gu, Choi, Yun-Sang
Publicado 2017

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

por Ahn, Kwang-Il, Shim, Jae-Yun, Kim, Tae-Kyung, Choi, Ji-Hun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado 2018