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List of works by Tae-Kyung Kim

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

scientific article published on 07 February 2019

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

scientific article published on 31 August 2019

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

scientific article published on 12 October 2020

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

scientific article published on 01 November 2020

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

scientific article published on 31 July 2020

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

scientific article published on 30 April 2019

Physicochemical characteristics and aroma patterns of oils prepared from edible insects

scientific article published in 2022

Quality Characteristics of according to the Sodium Chloride Level and with/without Phosphate in Broth

scientific article published on 28 February 2019

Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

scientific article published on 30 September 2020

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

scientific article published on 31 July 2020

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

scientific article published on 31 August 2019

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