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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
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Choe, Ju-Hui
Yoon, Ji Won
Lee, Hyun Jung
Lee, Da Gyeom
Jung, Samooel
Jo, Cheorun
Korean Society for Food Science of Animal Resources[2017]
Google Scholar네이버 전문정보
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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
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Choe, Ju-Hui
Oh, Jungmin
Lee, Hyun Jung
Lee, Da Gyeom
Kwon, Ki Moon
Kim, Kwan Tae
Jo, Cheorun
Choi, Yang-Il
Asian Australasian Association of Animal Production Societies[2017]
Google Scholar네이버 전문정보
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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
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Choe, Ju-Hui
Kim, Yuan H. Brad
Kim, Hyun-Wook
Farouk, Mustafa M.
Asian Australasian Association of Animal Production Societies[2017]
Google Scholar네이버 전문정보
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Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
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Choe, Ju-Hui
Kim, Hack-Youn
Kim, Cheon-Jei
Korean Society for Food Science of Animal Resources[2017]
Google Scholar네이버 전문정보
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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
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Choe, Ju-Hui
Yoon, Yohan
Yoon, Ji Won
Oh, Hyemin
Lee, Hyun Jung
Kim, Seonjin
Jo, Cheorun
Korean Society for Food Science of Animal Resources[2018]
Google Scholar네이버 전문정보
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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
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Choe, Ju-Hui
Yim, Dong-Gyun
Min, Joong-Seok
Lee, Sang-Ok
Lee, Mooha
Khan, Muhammad Issa
Jo, Cheorun
Korean Society for Food Science of Animal Resources[2018]
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Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus
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Choe, Ju-Hui
Seol, Kuk-Hwan
Lee, Mooha
Kim, Hyun Jin
Jo, Cheorun
Hwang, Jin-Taek
아세아태평양축산학회[2019]
Google Scholar네이버 전문정보
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