Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

Por Jeong, Tae-Jun, Kim, Tae-Kyung, Kim, Hyun-Wook, Choi, Yun-Sang
Publicado no Asian-Australas J Anim Sci (2020)

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Por Ham, Hyoung-Joo, Kang, Geun-Ho, Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

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

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)

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

Por Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no J Food Sci Technol (2015)

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Por Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, In-Jun, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2014)

Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Por Kim, Hyun-Wook, Yeo, In-Jun, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

Por Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, Eui-Joo, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)

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)

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

Por Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2014)

Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

Por Jang, Sung-Jin, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Lim, Yun-Bin, Jeong, Tae-Jun, Kim, Si-Young, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Por Lee, Choong-Hee, Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Choi, Yun-Sang, Jang, Sung-Jin, Jeong, Tae-Jun, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2016)