Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

by Herly Evanuarini, Dicky Tri Utama, Firman Jaya
Published 2020-03-01

The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

by Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri
Published 2020-11-01

Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

by Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee
Published 2016-05-01

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

by Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Farouq Heidar Barido, Sung Ki Lee
Published 2020-09-01

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

by Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Published 2020-01-01

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

by Ki Ho Baek, Dicky Tri Utama, Seung Gyu Lee, Byoung Ki An, Sung Ki Lee
Published 2016-06-01

Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

by Dicky Tri Utama, Chang Woo Lee, Yeon Soo Park, Aera Jang, Sung Ki Lee
Published 2018-09-01

Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

by Dicky Tri Utama, Ji Hye Choi, Chang Woo Lee, Yeon Soo Park, Sung Ki Lee
Published 2017-03-01

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

by Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Aera Jang, Jae In Pak, Sung Ki Lee
Published 2018-08-01

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

by Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Published 2020-01-01

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

by Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee
Published 2018-02-01

The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers

by Farouq Heidar Barido, Dicky Tri Utama, Hae Song Jong, Juntae Kim, Chang Woo Lee, Yeon Soo Park, Sung Ki Lee
Published 2020-01-01

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

by Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Woon Si Chung, In Ae Chung, Jung Tae Jeon, Sung Ki Lee
Published 2017-03-01