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Korean Journal for Food Science of Animal Resources|March 21, 2017
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken BreastsJong Youn Jeong
Meat Science|April 27, 2010
Color stability and reversion in carbon monoxide packaged ground beefJong Youn Jeong, James R Claus
Meat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R Claus
Food Science of Animal Resources|March 13, 2023
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork ProductsJiye Yoon, Su Min Bae, Jong Youn Jeong
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