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Author: Jung-Seok Choi

12 Articles are founded.

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi
Food Sci Anim Resour 2024;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11
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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1
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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12
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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302
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Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
Korean J Food Sci Anim Resour 2017;37(5):726-734.
https://doi.org/10.5851/kosfa.2017.37.5.726
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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
Korean J Food Sci Anim Resour 2017;37(3):429-439.
https://doi.org/10.5851/kosfa.2017.37.3.429
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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract
Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313
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Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages
Korean J Food Sci Anim Resour 2017;37(2):274-287.
https://doi.org/10.5851/kosfa.2017.37.2.274
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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks
Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61
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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131
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