Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

Por Hwang, In Guk, Shin, Young Jee, Lee, Seongeung, Lee, Junsoo, Yoo, Seon Mi
Publicado em 2012

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Por Kim, Kwang-Il, Lee, Sang-Yoon, Hwang, In-Guk, Yoo, Seon-Mi, Min, Sang-Gi, Choi, Mi-Jung
Publicado no Korean J Food Sci Anim Resour (2015)

Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

Por Jo, Yeon-Ji, Jang, Min-Young, Jung, You-Kyoung, Kim, Jae-Hyeong, Sim, Jun-Bo, Chun, Ji-Yeon, Yoo, Seon-Mi, Han, Gui-Jung, Min, Sang-Gi
Publicado no Korean J Food Sci Anim Resour (2014)