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The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
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( Cheon Jei Kim )
Jong Youn Jeong
( Seung Taek Lim )
한국축산식품학회[2016]
Google Scholar네이버 전문정보
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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
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Jong Youn Jeong
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
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Jong Youn Jeong
Su Min Bae
Min Guk Cho
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
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Jong Youn Jeong
Su Min Bae
Min Guk Cho
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
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Jong Youn Jeong
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
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Gi Taek Hong
Su Min Bae
Min Guk Cho
Jong Youn Jeong
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
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Jong Youn Jeong
Su Min Bae
Min Guk Cho
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
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Jong Youn Jeong
Su Min Bae
Min Guk Cho
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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