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Author: Jong Youn Jeong
22 Articles are founded.
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Korean J Food Sci Anim Resour 2017;37(1):98-104.
https://doi.org/10.5851/kosfa.2017.37.1.98
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https://doi.org/10.5851/kosfa.2017.37.1.98
The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
Korean J Food Sci Anim Resour 2016;36(4):538-546.
https://doi.org/10.5851/kosfa.2016.36.4.538
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https://doi.org/10.5851/kosfa.2016.36.4.538