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Cheorun Jo

Showing results (81-90 of 225) with videos related to

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Meat Science|October 9, 2016
Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical propertiesHae In Yong, Haelim Lee, Sanghoo Park, et al.
Food Science of Animal Resources|March 19, 2019
Optimization of 1D <sup>1</sup>H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in MeatHyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, et al.
Journal of Animal Science and Technology|February 16, 2026
Effects of irradiation on microbiological safety and physicochemical properties of dry pet foodDongbin Park, Anand Kumar Sethukali, Minwoo Choi, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meatDongheon Lee, Hyun Jung Lee, Doo Yeon Jung, et al.
Meat Science|June 27, 2017
Technological demands of meat processing-An Asian perspectiveWangang Zhang, B Maheswarappa Naveena, Cheorun Jo, et al.
Journal of Animal Science and Technology|June 30, 2021
Analysis on difference of consumer's evaluation on visual features of pork cutsYee Eun Lee, Hyun Jung Lee, Minsu Kim, et al.
Asian-Australasian Journal of Animal Sciences|August 28, 2018
Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimusJuhui Choe, Kuk-Hwan Seol, Hyun-Jin Kim, et al.
Journal of Applied Microbiology|August 2, 2022
The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilmTaemin Kang, Donggyun Yim, Ki Ho Baek, et al.
Poultry Science|March 24, 2022
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meatsTaemin Kang, Donggyun Yim, Sung-Su Kim, et al.
Food Chemistry|September 13, 2014
Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg qualitySamooel Jung, Byung Hee Han, Kichang Nam, et al.
Pageof 23

Showing results (81-90 of 225) with videos related to

Sort By:
Pageof 23
Meat Science|October 9, 2016
Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical propertiesHae In Yong, Haelim Lee, Sanghoo Park, et al.
Food Science of Animal Resources|March 19, 2019
Optimization of 1D <sup>1</sup>H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in MeatHyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, et al.
Journal of Animal Science and Technology|February 16, 2026
Effects of irradiation on microbiological safety and physicochemical properties of dry pet foodDongbin Park, Anand Kumar Sethukali, Minwoo Choi, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meatDongheon Lee, Hyun Jung Lee, Doo Yeon Jung, et al.
Meat Science|June 27, 2017
Technological demands of meat processing-An Asian perspectiveWangang Zhang, B Maheswarappa Naveena, Cheorun Jo, et al.
Journal of Animal Science and Technology|June 30, 2021
Analysis on difference of consumer's evaluation on visual features of pork cutsYee Eun Lee, Hyun Jung Lee, Minsu Kim, et al.
Asian-Australasian Journal of Animal Sciences|August 28, 2018
Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimusJuhui Choe, Kuk-Hwan Seol, Hyun-Jin Kim, et al.
Journal of Applied Microbiology|August 2, 2022
The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilmTaemin Kang, Donggyun Yim, Ki Ho Baek, et al.
Poultry Science|March 24, 2022
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meatsTaemin Kang, Donggyun Yim, Sung-Su Kim, et al.
Food Chemistry|September 13, 2014
Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg qualitySamooel Jung, Byung Hee Han, Kichang Nam, et al.
Pageof 23