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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
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Cheol-Won Lee
Yun-sang Choi
Yoo-Sun Park
Tae-kyung Kim
Sung Gu Han
Ko-eun Hwang
Dong-Min Shin
한국축산식품학회[2017]
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
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Hyun-Dong Paik
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Kwang-Il Ahn
Ki-hong Jeon
Jae-Yun Shim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
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Hee-Don Choi
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Ki-hong Jeon
Jung-Min Sung
Jong-Dae Park
Hyun-Dong Paik
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
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Cheon-jei Kim
Yun-sang Choi
Youn-Kyung
Yong-jae Kim
Tae-kyung Kim
Ko-eun Hwang
Jae Hoon Lee
Hyun-Wook Kim
Hyun-Dong Paik
Ham
Dong-heon Song
Dong-Jin Shin
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
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Hee-Don Choi
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Su-Kyung Ku
Seung-Hee Hong
Kwoan-Sik Park
Ki-hong Jeon
Jong-Dae Park
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effect of the Duck Skin on Quality Characteristics of
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Dong-Hyun Kim
Yun-sang Choi
Young-Boong Kim
Young-
Jin Jang
Tae-kyung Kim
Sung Gu Han
Jung-Min Sung
Jae-Yun Shim
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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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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Cheol-Won Lee
Yoo-Sun Park
Tae-kyung Kim
Sung Gu Han
Ko-eun Hwang
Dong-Min Shin
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
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Cheol-Won Lee
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Ko-eun Hwang
Hyun-Wook Kim
Cheon-jei Kim
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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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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Hyun-wook Choi
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Ko-eun Hwang
Ki-hong Jeon
Jung-Min Sung
Jong-Dae Park
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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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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Hyun-Wook Kim
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Ko-eun Hwang
Ki-hong Jeon
Jong-Dae Park
한국축산식품학회[2017]
Google Scholar네이버 전문정보
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Effect of Various Packaging Methodson Small-Scale Hanwoo(Korean Native Cattle) during Refrigerated Storage
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Gyu Yong Cho
Yun-sang Choi
Tae-kyung Kim
Na-Kyoung Lee
Myung Wook Song
Hyun-Dong Paik
Hwan Hee Yu
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
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Dong-heon Song
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Kwang-Il Ahn
Ki-hong Jeon
Ji Hun Choi
Jae-Yun Shim
Hyun-Wook Kim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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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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Hee-Ju Kim
Yun-sang Choi
Young-Chan Kim
Young-Boong Kim
Tae-kyung Kim
Su-Kyung Ku
Jong-Dae Park
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
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Ki-hong Jeon
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Kyoung-Hoan Leem
Ko-eun Hwang
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
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Dong-Min Shin
Yun-sang Choi
Young-Boong Kim
Tae-kyung Kim
Ji-Han Kim
Ha-Jung Lee
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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