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Browsing by Kang, K.T.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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Characterization of acid- and pepsin-soluble collagens from rockfish Sebastes schlegeli skin

Kim, H.J.; Jee, S.J.; Yoon, M.S.; Youn, M.-H.; Kang, K.T.; Lee, D.-H.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2009CitationJournal of Fisheries Science and Technology, v.12, no.1, pp 6 - 15PublisherKorean Fisheries Society
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Development and food component characteristics of canned boiled rainbow trout

Kang, K.T.; Kim, H.J.; Lee, T.S.; Kim, H.-S.; Heu, M.S.; Hwang, N.A.; Ha, J.-H.; Ham, J.S.; Kim, J.-S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.8, pp 1015 - 1021PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Food component characteristics of seafood cooking drips

Oh, H.S.; Kang, K.T.; Kim, H.-S.; Lee, J.H.; Jee, S.J.; Ha, J.-H.; Kim, J.-S.; Heu, M.S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.5, pp 595 - 602PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Food component characterization of muscle around pectoral fin, salmon fillet processing by-products

Heu, M.S.; Lee, D.H.; Kang, K.T.; Kim, H.J.; Yoon, M.S.; Park, K.H.; Kim, J.-S.

ArticleIssue Date2009CitationJournal of the Korean Society of Food Science and Nutrition, v.38, no.1, pp 70 - 75Publisher한국식품영양과학회
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Fractionation and angiotensin I-converting enzyme (ACE) inhibitory activity of gelatin hydrolysates from by-products of Alaska pollock surimi

Park, C.H.; Kim, H.J.; Kang, K.T.; Park, J.W.; Kim, J.-S.

ArticleIssue Date2009CitationFisheries and Aquatic Sciences, v.12, no.2, pp 79 - 85PublisherKorean Fisheries Society
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Fractionation of gelatin hydrolysates with antioxidative activity from alaska pollock surimi refiner discharge

Park, C.H.; Kim, H.J.; Kang, K.T.; Park, J.; Heu, M.S.; Park, J.W.; Kim, J.-S.

ArticleIssue Date2009CitationFisheries and Aquatic Sciences, v.12, no.3, pp 163 - 170PublisherKorean Fisheries Society
SCOPUSKCI
Improvement on the quality and functionality of red tanner crab cooking drip using commercial enzymes

Kang, K.T.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.8, pp 1022 - 1030PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Improvement on the quality and functionality of skipjack tuna cooking drip using commercial enzymes

Oh, H.S.; Kim, J.-S.; Kim, H.-S.; Jee, S.J.; Lee, J.H.; Chung, I.-K.; Kang, K.T.; Heu, M.S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.7, pp 881 - 888PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Preparation and food component characteristics of snack using flatfish-frame

Kang, K.T.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.5, pp 651 - 656PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Preparation and quality characteristics of seasoned and dried fish slice products using rainbow trout (Onchorhynchus mykiss)

Heu, M.S.; Kim, H.-J.; Ham, J.S.; Park, S.H.; Kim, H.-S.; Kang, K.T.; Jee, S.J.; Lee, J.H.; Kim, J.-S.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.3, pp 348 - 356
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