Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

por Choi, Yun-Sang, Ku, Su-Kyung, Jeong, Ji-Yun, Jeon, Ki-Hong, Kim, Young-Boong
Publicado 2015

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

por Ku, Su-Kyung, Kim, Jake, Kim, Se-Myung, Yong, Hae In, Kim, Bum-Keun, Choi, Yun-Sang
Publicado 2022

Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

por Kim, Jake, Kim, Tae-Kyung, Cha, Ji Yoon, Ku, Su-Kyung, Jung, Samooel, Choi, Yun-Sang
Publicado 2022

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

por Choi, Yun-Sang, Ku, Su-Kyung, Park, Jong-Dae, Kim, Hee-Ju, Jang, Aera, Kim, Young-Boong
Publicado 2015

Quality Evaluation of Pork with Various Freezing and Thawing Methods

por Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Publicado 2014

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

por Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Publicado 2020

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

por Choi, Yun-Sang, Ku, Su-Kyung, Kim, Tae-Kyung, Park, Jong-Dae, Kim, Young-Chan, Kim, Hee-Ju, Kim, Young-Boong
Publicado 2018

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

por Kim, Tae-Kyung, Hong, Seung-Hee, Ku, Su-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Hee-Don, Park, Jong-Dae, Park, Kwoan-Sik, Choi, Yun-Sang
Publicado 2017