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KCI

Physicochemical Properties, Volatile Compounds and Sensory Attributes of Dry-fermented Sausage Manufactured with Goat Meat

고종현; 서진규; 이정규; 양한술

ArticleIssue Date2021Citation농업생명과학연구, v.55, no.3, pp 97 - 107Publisher경상국립대학교 농업생명과학연구원

KCI

Study on meat metabolites analysis during the oxidation process

박준영; 서진규; 고종현; 김석; 장홍희; 양한술

ArticleIssue Date2019Citation예방수의학회지, v.43, no.4, pp 194 - 200Publisher한국예방수의학회

KCI

광어껍질을 활용한 펩신가수분해물 제조공정 최적화와 피부건강 기능성

강유안; 최영준; 진상근; 고종현

ArticleIssue Date2022CitationJournal of Marine Bioscience and Biotechnology, v.14, no.1, pp 9 - 24Publisher(사)한국해양바이오학회

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