Concepedia

C. K. KANG

CK

2

Publications

52

Citations

2

H-Index

1974

Active since

Affiliations

Korea University(Current)

C. K. KANG is an author at Korea University specializing in food technology, in vitro fermentation, and food chemistry.

Top concepts

Publications per year

1974–2003

2

Publications

2

TENDERIZATION OF MEAT WITH PAPAYA LATEX PROTEASES

C. K. KANG, W.D. Warner · Journal of Food Science · 1974 · 28 citations

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Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

Seog‐Won Lee, C. K. KANG · Food / Nahrung · 2003 · 24 citations

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