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SCOPUSKCI

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

안광일; 심재윤; 김태경; 최지훈; 김현욱; 송동헌; 김영붕; 전기홍; 최윤상

ArticleIssue Date2018Citation한국축산식품학회지, v.38, no.4, pp 718 - 726Publisher한국축산식품학회

SCIESCOPUSKCI

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin open access

함윤경; 노신우; 이재혁; 양나은; 최윤상; 김현욱

ArticleIssue Date2023Citation한국축산식품학회지, v.43, no.1, pp 61 - 72Publisher한국축산식품학회

KCI

마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향

김태경; 구수경; 성정민; 김영붕; 김현욱; 최윤상

ArticleIssue Date2018Citation한국식품조리과학회지, v.34, no.2, pp 155 - 162Publisher한국식품조리과학회

KCI

온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향

송동헌; 함윤경; 노신우; 최윤상; 김현욱

ArticleIssue Date2020Citation한국식품조리과학회지, v.36, no.6, pp 499 - 508Publisher한국식품조리과학회

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Browsing by 최윤상Author

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