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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
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Dong Hyeon Park
Youngjae Cho
SangYoon Lee
Mi-Jung Choi
Honggyun Kim
Geun-Pyo Hong
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptideloaded Nanoliposomes during Refrigerated Storage
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Jing-Jing Bai
Youngjae Cho
Soojin Kim
SangYoon Lee
Mi-Jung Choi
Jung-Gyu Lee
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
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Heejeong Choi
Soojin Kim
SangYoon Lee
Mi-Jung Choi
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
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Dong Hyeon Park
Tolibovich Abduzukhurov
Mi-Jung Choi
Geun-Pyo Hong
Eun Jeong Kim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
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Honggyun Kim
Youngjae Cho
Mi-Jung Choi
Jiseon Lee
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
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Dong Hyeon Park
SangYoon Lee
Mi-Jung Choi
Honggyun Kim
Eun Jeong Kim
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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