-
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
-
Cheorun Jo
Samooel Jung
Juhui Choe
Ji Won Yoon
Hyun Jung Lee
Da Gyeom Lee
한국축산식품학회[2017]
Google Scholar네이버 전문정보
|
|
|
|
-
Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
-
Cheon-jei Kim
Juhui Choe
Hack-Youn Kim
한국축산식품학회[2017]
Google Scholar네이버 전문정보
|
|
|
|
-
Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
-
Cheorun Jo
Yohan Yoon
Seonjin Kim
Juhui Choe
Ji Won Yoon
Hyun Jung Lee
Hyemin Oh
한국축산식품학회[2018]
Google Scholar네이버 전문정보
|
|
|
|
-
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
-
Cheorun Jo
Sang-Ok Lee
Muhammad Issa Khan
Mooha Lee
Juhui Choe
Joong-Seok Min
Dong-Gyun Yim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
|
|
|
|
-
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
-
Gye-Woong Kim
Sol Hee Lee
Juhui Choe
Hack-Youn Kim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
|
|
|
|
-
Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
-
Bum-jin Park
Juhui Choe
Hae In Yong
Cheorun Jo
한국축산식품학회[2018]
Google Scholar네이버 전문정보
|
|
|
|
-
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
-
Hack-Youn Kim
Sol Hee Lee
Juhui Choe
Jong-Chan Kim
한국축산식품학회[2020]
Google Scholar네이버 전문정보
|
|
|
|
