Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

Por Choi, Yun-Sang, Ku, Su-Kyung, Jeong, Ji-Yun, Jeon, Ki-Hong, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2015)

Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

Por Jeon, Ki Hong, Hwang, Yoon Seon, Kim, Young Boong, Kim, Eun Mi, Park, Jong Dae, Choi, Jin Young
Publicado no Korean J Food Sci Anim Resour (2014)

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Por Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Publicado no Korean J Food Sci Anim Resour (2014)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Por Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2018)

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

Por Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Jang, Hae-Won, Lee, Hyun-Sung, Choi, Yun-Sang
Publicado no Food Sci Anim Resour (2019)

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

Por Kim, Tae-Kyung, Lee, Mi-Ai, Sung, Jung-Min, Jeon, Ki-Hong, Kim, Young-Boong, Choi, Yun-Sang
Publicado no Asian-Australas J Anim Sci (2019)

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Por Choi, Yun-Sang, Kim, Tae-Kyung, Jeon, Ki-Hong, Park, Jong-Dae, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2017)

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

Por Shim, Jae-Yun, Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Ahn, Kwang-Il, Paik, Hyun-Dong, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2018)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage

Por Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hyun-Wook, Seo, Dong-Ho, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Asian-Australas J Anim Sci (2018)

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Por Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hynu-Wook, Oh, Nam-Su, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Food Sci Biotechnol (2017)

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

Por Kim, Hyun-Wook, Kim, Yuan H. Brad, Hwang, Ko-Eun, Kim, Tae-Kyung, Jeon, Ki-Hong, Kim, Young-Boong, Choi, Yun-Sang
Publicado no Food Sci Biotechnol (2017)

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Por Kim, Cheon-Jei, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Kim, Hyun-Wook, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2015)

Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties

Por Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jeon, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Por Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Choi, Hyun-Wook, Hwang, Ko-Eun, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2017)

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Por Choi, Yun-Sang, Kim, Tae-Kyung, Choi, Hee-Don, Park, Jong-Dae, Sung, Jung-Min, Jeon, Ki-Hong, Paik, Hyun-Dong, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2017)

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

Por Choi, Yun-Sang, Kum, Jun-Seok, Jeon, Ki-Hong, Park, Jong-Dae, Choi, Hyun-Wook, Hwang, Ko-Eun, Jeong, Tae-Jun, Kim, Young-Boong, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Por Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Hyun-Wook, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

Por Choi, Yun-Sang, Hwang, Ko-Eun, Jeong, Tae-Jun, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Eun-Mi, Sung, Jung-Min, Kim, Hyun-Wook, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)

Replacement of Pork Meat with Pork Head Meat for Frankfurters

Por Choi, Yun-Sang, Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Kim, Young-Boong, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Por Choi, Yun-Sang, Sung, Jung-Min, Park, Jong-Dae, Hwang, Ko-Eun, Lee, Cheol-Won, Kim, Tae-Kyung, Jeon, Ki-Hong, Kim, Cheon-Jei, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2016)