Quality characteristics of the enhanced beef using winter mushroom juice

Por Yun-Sang Choi, Kyung Jo, Seonmin Lee, Hae In Yong, Samooel Jung
Publicado em 2020-05-01

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

Por Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi
Publicado em 2020-07-01

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Por Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi
Publicado em 2020-10-01

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

Por Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Young Sik Bae, Hae In Yong, Jun Heon Lee, Jong Geun Kim, Cheorun Jo
Publicado em 2013-07-01

Identification of quantitative trait loci for the fatty acid composition in Korean native chicken

Por Shil Jin, Hee Bok Park, Dongwon Seo, Nu Ri Choi, Prabuddha Manjula, Muhammad Cahyadi, Samooel Jung, Cheorun Jo, Jun Heon Lee
Publicado em 2018-08-01