Joko Sujiwo

9PUBLICATIONS
10CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Animal welfarePost harvest horticultural technologies (incl. transportation and storage)
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Publications (9)

|Apr 16, 2026
Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis.

|Mar 13, 2026
The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean Chicken.

Joko Sujiwo, Yousung Jung, Sangrok Lee

|Mar 17, 2025
Korean Native Black Goat: A Review on Its Characteristics and Meat Quality.

Anneke, Joko Sujiwo, Aera Jang

|Mar 17, 2025
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast.

Joko Sujiwo, Yousung Jung, Sangrok Lee

|Jan 23, 2024
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.

Joko Sujiwo, Sangrok Lee, Dongwook Kim

|Jul 16, 2019
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality.

Hye-Jin Kim, Joko Sujiwo, Hee-Jin Kim

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Frequent Collaborators

8 joint publications

Aera Jang

5 joint publications

Yousung Jung

4 joint publications

Hee-Jin Kim

4 joint publications

Sangrok Lee