Analysis on difference of consumer’s evaluation on visual features of pork cuts

por Lee, Yee Eun, Lee, Hyun Jung, Kim, Minsu, Yoon, Ji Won, Ryu, Minkyung, Jo, Cheorun
Publicado 2021

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines

por Kim, Sung-Su, Lee, Yee Eun, Kim, Cho Hyun, Min, Joong-Seok, Yim, Dong Gyun, Jo, Cheorun
Publicado 2022

Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness

por Kim, Hyun Cheol, Baek, Ki Ho, Lee, Yee Eun, Kang, Taemin, Kim, Hyun Jun, Lee, Dongheon, Jo, Cheorun
Publicado 2022

Inactivation of Salmonella Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic Matter

por Baek, Ki Ho, Heo, Ye Seul, Park, Joo Young, Kang, Taemin, Lee, Yee Eun, Lim, Junghyun, Kim, Seong Bong, Jo, Cheorun
Publicado 2020