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Author: Yun-Sang Choi

46 Articles are founded.

Replacement of Pork Meat with Pork Head Meat for Frankfurters
Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, Cheon-Jei Kim
Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim
Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359
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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
Hyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, Yuan H. Brad Kim
Korean J Food Sci Anim Resour 2016;36(3):343-351.
https://doi.org/10.5851/kosfa.2016.36.3.343
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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
Cheon-Jei Kim, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Ji-Hun Choi, Young-Boong Kim, Yun-Sang Choi
Korean J Food Sci Anim Resour 2016;36(3):309-318.
https://doi.org/10.5851/kosfa.2016.36.3.309
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim
Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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