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Author: Yun-Sang Choi

43 Articles are founded.

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
Korean J Food Sci Anim Resour 2016;36(3):309-318.
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Korean J Food Sci Anim Resour 2016;36(2):152-158.
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean J Food Sci Anim Resour 2016;36(1):1-7.
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