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RESEARCH : Open Access ; Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
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( Chang Won Pyun )
( Soo Ki Kim )
( Ji Han Kim )
( Go Eun Hong )
( Chi Ho Lee )
( Cheul Young Yang )
한국동물자원과학회(구 한국축산학회)[2014]
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ARTICLE : Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties
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( Chi Ho Lee )
( Woo Joon Park )
( Min Gu Ju )
( Ji Han Kim )
( Han Seul Cho )
( Go Eun Hong )
한국축산식품학회[2015]
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ARTICLES : Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs
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( Chi Ho Lee )
( Soo Ki Kim )
( Ji Han Kim )
( Ha Young Noh )
( Gyeom Heon Kim )
( Go Eun Hong )
한국축산식품학회[2015]
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ARTICLE : Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
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( Chi Ho Lee )
( Kiwon Lim )
( Ji Han Kim )
( Woojoon Park )
( Go Eun Hong )
한국축산식품학회[2015]
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"ARTICLE : Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham"
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( Chi Ho Lee )
( Min Gu Ju )
( Ji Han Kim )
( Woojoon Park )
( Su Jung Yeon )
( Go Eun Hong )
한국축산식품학회[2015]
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ARTICLE : Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
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( Su Jin Ahn )
( Ji Han Kim )
( Go Eun Hong )
( Chi Ho Lee )
한국축산식품학회[2015]
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"ARTICLE : Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork"
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( Chi Ho Lee )
( Woo Joon Park )
( Su Jung Yeon )
( Ji Han Kim )
( Go Eun Hong )
( Fengqi Yang )
한국축산식품학회[2015]
Google Scholar네이버 전문정보
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