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Meat Science|November 9, 2011
Effects of pork/beef levels and various casings on quality properties of semi-dried jerkyJi-Hun Choi, Jong-Youn Jeong, Doo-Jeong Han, et al.Meat Science|April 9, 2010
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systemsYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.Food Chemistry|April 9, 2013
Tenderization effect of soy sauce on beef M. biceps femorisHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.Journal of Food Science and Technology|June 5, 2023
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentationSung Jin Park, Min Jung Lee, Yun-Jeong Choi, et al.Heliyon|January 31, 2024
Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varietiesYun-Jeong Choi, Ju-Young Lim, Min-Jung Kang, et al.Meat Science|September 10, 2010
Effect of bamboo salt on the physicochemical properties of meat emulsion systemsHack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong, et al.Meat Science|September 10, 2013
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkHyun-Wook Kim, Ji-Hun Choi, Yun-Sang Choi, et al.Foods (Basel, Switzerland)|March 6, 2021
Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to KimchiHye Jin Lee, Min Jung Lee, Yun-Jeong Choi, et al.Meat Science|July 2, 2013
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storageHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.Journal of Food Science and Technology|October 19, 2020
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in KimchiMin Jung Lee, Sung Jin Park, Yun-Jeong Choi, et al.Pageof 5