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Korean Journal for Food Science of Animal Resources|January 14, 2016
The Influence of Spices on the Volatile Compounds of Cooked Beef PattySamooel Jung, Cheorun Jo, Il Suk Kim, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast MeatAmali U Alahakoon, Dinesh D Jayasena, Samooel Jung, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native ChickenDinesh D Jayasena, Samooel Jung, Hyun Joo Kim, et al.
Food Chemistry|September 27, 2017
The use of atmospheric pressure plasma as a curing process for canned ground hamJuri Lee, Kyung Jo, Yubong Lim, et al.
Food Science of Animal Resources|February 15, 2023
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork LoinKyung Jo, Seonmin Lee, Hyun Gyung Jeong, et al.
Food Science of Animal Resources|September 22, 2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood GelJake Kim, Tae-Kyung Kim, Ji Yoon Cha, et al.
Food Science of Animal Resources|May 25, 2022
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their ProcessingTae-Kyung Kim, Ji Yoon Cha, Hae In Yong, et al.
Food Chemistry|January 18, 2021
Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systemsTae-Kyung Kim, Min Hyeock Lee, Hae In Yong, et al.
Food Chemistry|November 15, 2021
Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable proteinTae-Kyung Kim, Hae In Yong, Ji Yoon Cha, et al.
Food Chemistry|August 19, 2020
No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasmaKyung Jo, Seonmin Lee, Hae In Yong, et al.
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