Seung Hwa Gwak
6PUBLICATIONS
5CO-AUTHORS
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Publications (6)
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|Sep 09, 2024
Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders.Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong
|May 14, 2023
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages.Su Min Bae, Da Hun Jeong, Seung Hwa Gwak
|Nov 19, 2021
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder.Su Min Bae, Seung Hwa Gwak, Jiye Yoon
|Oct 11, 2021
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder.Jiye Yoon, Su Min Bae, Seung Hwa Gwak
|Dec 11, 2020
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages.Jong Youn Jeong, Su Min Bae, Jiye Yoon
|Sep 24, 2020
Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products.Jong Youn Jeong, Su Min Bae, Jiye Yoon
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