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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
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Choi, Hee-Don
Sung, Jung-Min
Park, Jong-Dae
Paik, Hyun-Dong
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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
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Choi, Yun-Sang
Song, Dong-Heon
Shin, Dong-Jin
Paik, Hyun-Dong
Lee, Jae Hoon
Kim, Yong-Jae
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Korean Society for Food Science of Animal Resources[2017]
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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
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Choi, Hee-Don
Park, Kwoan-Sik
Park, Jong-Dae
Ku, Su-Kyung
Kim, Young-Boong
Kim, Tae-Kyung
Jeon, Ki-Hong
Hong, Seung-Hee
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Korean Society for Food Science of Animal Resources[2017]
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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
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Han, Sung-Gu
Shin, Dong-Min
Park, Yoo-Sun
Lee, Cheol-Won
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Korean Society for Food Science of Animal Resources[2017]
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
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Choi, Yun-Sang
Sung, Jung-Min
Shim, Jae-Yun
Kim, Young-Boong
Kim, Tae-Kyung
Kim, Dong-Hyun
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Korean Society for Food Science of Animal Resources[2017]
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
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Choi, Yun-Sang
Shin, Dong-Min
Park, Yoo-Sun
Lee, Cheol-Won
Kim, Tae-Kyung
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Han, Sung-Gu
Korean Society for Food Science of Animal Resources[2017]
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
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Choi, Yun-Sang
Park, Jong-Dae
Kim, Young-Boong
Kim, Tae-Kyung
Kim, Hyun-Wook
Jeon, Ki-Hong
Hwang, Ko-Eun
Korean Society for Food Science of Animal Resources[2017]
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
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Choi, Hyun-Wook
Sung, Jung-Min
Park, Jong-Dae
Kim, Young-Boong
Kim, Tae-Kyung
Jeon, Ki-Hong
Hwang, Ko-Eun
Choi, Yun-Sang
Korean Society for Food Science of Animal Resources[2017]
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
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Choi, Yun-Sang
Lee, Cheol-Won
Kim, Young-Boong
Kim, Tae-Kyung
Kim, Hyun-Wook
Kim, Cheon-Jei
Hwang, Ko-Eun
Korean Society for Food Science of Animal Resources[2017]
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
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Ahn, Kwang-Il
Shim, Jae-Yun
Paik, Hyun-Dong
Kim, Young-Boong
Kim, Tae-Kyung
Jeon, Ki-Hong
Choi, Yun-Sang
한국축산식품학회[2018]
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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
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Cho, Gyu Yong
Yu, Hwan Hee
Song, Myung Wook
Paik, Hyun-Dong
Lee, Na-Kyoung
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Choi, Yun-Sang
Korean Society for Food Science of Animal Resources[2018]
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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
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Ahn, Kwang-Il
Song, Dong-Heon
Shim, Jae-Yun
Kim, Young-Boong
Kim, Tae-Kyung
Kim, Hyun-Wook
Jeon, Ki-Hong
Choi, Yun-Sang
Choi, Ji Hun
Korean Society for Food Science of Animal Resources[2018]
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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
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Choi, Yun-Sang
Park, Jong-Dae
Ku, Su-Kyung
Kim, Young-Chan
Kim, Young-Boong
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Korean Society for Food Science of Animal Resources[2018]
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
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Choi, Yun-Sang
Seo, Dong-Ho
Kim, Young-Boong
Kim, Tae-Kyung
Kim, Hyun-Wook
Jeon, Ki-Hong
Hwang, Ko-Eun
Asian Australasian Association of Animal Production Societies[2018]
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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
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Choi, Yun-Sang
Kim, Tae-Kyung
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Jeong, Tae-Jun
Asian Australasian Association of Animal Production Societies[2020]
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
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Choi, Yun-Sang
Shin, Dong-Min
Kim, Young-Boong
Kim, Tae-Kyung
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Asian Australasian Association of Animal Production Societies[2020]
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