Drying methods of duck blood: Changes in volatile components and physicochemical properties by Ji Yoon Cha, Yea-Ji Kim, Tae-Kyung Kim, Jaejoon Han, Yun-Sang Choi

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Allomyrina dichotoma larvae extract as a novel tenderizer on brined pork loin and changes in quality based on extraction methods by Tae-Kyung Kim, Hyun-Jung Yun, Yea-Ji Kim, Ji Yoon Cha, Yun-Sang Choi

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Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from <i>Hermetia</i> <i>illucens</i> Larvae by Tae-Kyung Kim, Jae-Hoon Lee, Hae In Yong, Min-Cheoul Kang, Ji Yoon Cha, Ji Yeon Chun, Yun-Sang Choi

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Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae by Ji Yoon Cha, Tae-Kyung Kim, Yea-Ji Kim, Jae-Hoon Lee, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi

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Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality by Tae-Kyung Kim, Yun Jeong Kim, Min-Cheol Kang, Ji Yoon Cha, Yea-Ji Kim, Yoo-Jeong Choi, Samooel Jung, Yun-Sang Choi

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