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ARTICLE : Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
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( Dong Gyun Lim )
Ki-Chang Nam
Cheorun Jo
( Kyung Haeng Lee )
( Ju Su Cha )
( Jong Ju Kim )
한국축산식품학회[2014]
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시중 유통 토종닭의 품종별 품질 및 관능 특성 비교
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Cheorun Jo
차주수(Ju-Su Cha)
조철훈
정사무엘(Samuel Jung)
남기창(Ki-Chang Nam)
김선효(Sun Hyo Kim)
강호진(Ho Jin Kang)
한국가금학회[2014]
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Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea
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Cheorun Jo
Muhammad I. Khan
Kang Nyung Heo
Hyun Jung Lee
Hyun Joo Kim
Hae In Yong
[2015]
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"Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens"
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( Samooel Jung )
Ki-Chang Nam
Jun Heon Lee
Hyun Jung Lee
Hyun Joo Kim
Hee Bok Park
Dong Won Seo
Cheorun Jo
[2015]
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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
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Cheol Woo Lee
Samooel Jung
Kyung Jo
Juri Lee
Hyun Jung Lee
Da Gyeom Lee
Cheorun Jo
한국축산식품학회[2017]
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Use of Atmospheric Pressure Cold Plasma for Meat Industry
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Cheol Woo Lee
Samooel Jung
Juri Lee
Hyun Jung Lee
Hae In Yong
Cheorun Jo
한국축산식품학회[2017]
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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
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Cheorun Jo
Samooel Jung
Juhui Choe
Ji Won Yoon
Hyun Jung Lee
Da Gyeom Lee
한국축산식품학회[2017]
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Analysis of Consumers` Preferences and Price Sen-sitivity to Native Chickens
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Cheorun Jo
Yoojin Jung
Min-a Lee
Ki-Chang Nam
Ji-young Park
한국축산식품학회[2017]
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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
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Cheorun Jo
Yoo Yong Kim
So Yeon Kim
Jeong Yeon An
Han Bit Yoo
Hae In Yong
한국축산식품학회[2017]
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Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron- Beam Application for Quality Improvement
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Cheorun Jo
Yunhee Jo
Muhammad Sajid Arshad
Kyung-a An
Joong-ho Kwon
Gui-ran Kim
한국축산식품학회[2017]
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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
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Cheorun Jo
Yohan Yoon
Seonjin Kim
Juhui Choe
Ji Won Yoon
Hyun Jung Lee
Hyemin Oh
한국축산식품학회[2018]
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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
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Cheorun Jo
Sang-Ok Lee
Muhammad Issa Khan
Mooha Lee
Juhui Choe
Joong-Seok Min
Dong-Gyun Yim
한국축산식품학회[2018]
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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
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Bum-jin Park
Juhui Choe
Hae In Yong
Cheorun Jo
한국축산식품학회[2018]
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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
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Cheorun Jo
Ki Ho Baek
Ji Won Kim
Ji Hyun Yoo
Hyun Jung Lee
Hae In Yong
한국축산식품학회[2020]
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