Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi

Por Lee, Kun-Jong, Sung, Jung-Min, Kwon, Yong-Suk, Chung, Heajung
Publicado em 2014

Effects of millimeter wave treatment on the germination rate and antioxidant potentials and gamma-aminobutyric acid of the germinated brown rice

Por Seo, Dong-Ho, Kim, Mi-Seon, Choi, Hyun-Wook, Sung, Jung-Min, Park, Jong-Dae, Kum, Jun-Seok
Publicado no Food Sci Biotechnol (2016)

Achievements, Problems, and Future Direction of the Quality Control Program for Special Periodic Health Examination Agencies in Republic of Korea

Por Won, Yong Lim, Ko, Kyung Sun, Park, Jae Oh, Choi, Yoon jung, Lee, Hyeji, Sung, Jung-min, Lee, Mi-young
Publicado no Saf Health Work (2019)

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Por Sung, Jung-Min, Kim, Young-Boong, Kum, Jun-Seok, Choi, Yun-Sang, Seo, Dong-Ho, Choi, Hyun-Wook, Park, Jong-Dae
Publicado no Korean J Food Sci Anim Resour (2015)

Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli

Por Seo, Dong-Ho, Kim, Mi-Seon, Park, Cheon-Seok, Choi, Hyun-Wook, Sung, Jung-Min, Park, Jong-Dae, Kum, Jun-Seok
Publicado no Food Sci Biotechnol (2016)

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)

Effect of the Duck Skin on Quality Characteristics of Duck Hams

Por Kim, Dong-Hyun, Kim, Tae-Kyung, Kim, Young-Boong, Sung, Jung-Min, Jang, YoungJin, Shim, Jae-Yun, Han, Sung-Gu, 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)

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)