Search research articles
Contact Us
Filters
Showing results (71-80 of 225) with videos related to
Page
of 23
Sort By:
Meat Science
|
September 29, 2022
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
Doo Yeon Jung, Hyun Jung Lee, Dong-Jin Shin, et al.
Korean Journal for Food Science of Animal Resources
|
May 20, 2016
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Dong-Gyun Yim, Cheorun Jo, Hyun Cheol Kim, et al.
ACS Applied Materials & Interfaces
|
December 8, 2017
Plasma-Functionalized Solution: A Potent Antimicrobial Agent for Biomedical Applications from Antibacterial Therapeutics to Biomaterial Surface Engineering
Joo Young Park, Sanghoo Park, Wonho Choe, et al.
Food Microbiology
|
September 20, 2011
Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets
Hyun Jung Lee, Heesoo Jung, Wonho Choe, et al.
Asian-Australasian Journal of Animal Sciences
|
July 23, 2014
Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
Hyun-Joo Kim, Mingu Kang, Hae In Yong, et al.
Animal Bioscience
|
March 14, 2023
Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, et al.
Food Microbiology
|
August 11, 2022
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef
Yee Eun Lee, Hyun Jung Lee, Cho Hyun Kim, et al.
Food Science of Animal Resources
|
June 1, 2019
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Seonjin Kim, Hyun Jung Lee, Minsu Kim, et al.
Korean Journal for Food Science of Animal Resources
|
September 26, 2017
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, et al.
Food Chemistry
|
November 1, 2019
Curing of ground ham by remote infusion of atmospheric non-thermal plasma
Kyung Jo, Juri Lee, Seonmin Lee, et al.
Page
of 23
Search research articles
Search
Showing results (71-80 of 225) with videos related to
Sort By:
Page
of 23
Meat Science
|
September 29, 2022
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
Doo Yeon Jung, Hyun Jung Lee, Dong-Jin Shin, et al.
Korean Journal for Food Science of Animal Resources
|
May 20, 2016
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Dong-Gyun Yim, Cheorun Jo, Hyun Cheol Kim, et al.
ACS Applied Materials & Interfaces
|
December 8, 2017
Plasma-Functionalized Solution: A Potent Antimicrobial Agent for Biomedical Applications from Antibacterial Therapeutics to Biomaterial Surface Engineering
Joo Young Park, Sanghoo Park, Wonho Choe, et al.
Food Microbiology
|
September 20, 2011
Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets
Hyun Jung Lee, Heesoo Jung, Wonho Choe, et al.
Asian-Australasian Journal of Animal Sciences
|
July 23, 2014
Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
Hyun-Joo Kim, Mingu Kang, Hae In Yong, et al.
Animal Bioscience
|
March 14, 2023
Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, et al.
Food Microbiology
|
August 11, 2022
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef
Yee Eun Lee, Hyun Jung Lee, Cho Hyun Kim, et al.
Food Science of Animal Resources
|
June 1, 2019
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Seonjin Kim, Hyun Jung Lee, Minsu Kim, et al.
Korean Journal for Food Science of Animal Resources
|
September 26, 2017
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, et al.
Food Chemistry
|
November 1, 2019
Curing of ground ham by remote infusion of atmospheric non-thermal plasma
Kyung Jo, Juri Lee, Seonmin Lee, et al.
Page
of 23