Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties

por Kim, Hyeong Sang, Chin, Koo Bok
Publicado 2016

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

por Kim, Hyeong Sang, Chin, Koo Bok
Publicado 2017

Development of strategies to manufacture low-salt meat products – a review

por Aprilia, Gracia Henreita Suci, Kim, Hyeong Sang
Publicado 2022

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

por Kim, Hyeong Sang, Lee, Seung Yun, Kang, Hea Jin, Joo, Seon-Tea, Hur, Sun Jin
Publicado 2019

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

por Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin
Publicado 2020

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

por Kim, Young Joo, Park, Sung Yong, Lee, Hong Cheol, Yoo, Seung Seok, Oh, Se Jong, Kim, Hyeong Sang, Chin, Koo Bok
Publicado 2014