Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

por Yoon, Jiye, Bae, Su Min, Jeong, Jong Youn
Publicado 2023

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

por Bae, Su Min, Cho, Min Guk, Jeong, Jong Youn
Publicado 2017

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

por Cho, Min Guk, Bae, Su Min, Jeong, Jong Youn
Publicado 2017

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

por Bae, Su Min, Cho, Min Guk, Jeong, Jong Youn
Publicado 2020

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

por Bae, Su Min, Cho, Min Guk, Jeong, Jong Youn
Publicado 2020

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

por Choi, Jae Hyeong, Bae, Su Min, Jeong, Jong Youn
Publicado 2020

Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products

por Bae, Su Min, Choi, Jae Hyeong, Jeong, Jong Youn
Publicado 2020

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

por Yoon, Jiye, Bae, Su Min, Gwak, Seung Hwa, Jeong, Jong Youn
Publicado 2021

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

por Bae, Su Min, Gwak, Seung Hwa, Yoon, Jiye, Jeong, Jong Youn
Publicado 2021

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

por Bae, Su Min, Cho, Min Guk, Hong, Gi Taek, Jeong, Jong Youn
Publicado 2018

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

por Bae, Su Min, Jeong, Da Hun, Gwak, Seung Hwa, Kang, Seonyeong, Jeong, Jong Youn
Publicado 2023

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

por Jeong, Jong Youn, Bae, Su Min, Yoon, Jiye, Jeong, Da Hun, Gwak, Seung Hwa
Publicado 2020

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

por Jeong, Jong Youn, Bae, Su Min, Yoon, Jiye, Jeong, Da hun, Gwak, Seung Hwa
Publicado 2020

Formation of discrete periodic nanolayered coatings through tailoring of nanointerfaces—Toward zero macroscale wear

por Khadem, Mahdi, Penkov, Oleksiy V., Jais, Jibi, Bae, Su-Min, Dhandapani, Vishnu Shankar, Kang, Bongchul, Kim, Dae-Eun
Publicado 2021