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Author: Yun-Sang Choi
51 Articles are founded.
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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https://doi.org/10.5851/kosfa.2017.37.2.288
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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https://doi.org/10.5851/kosfa.2017.37.1.105
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799
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https://doi.org/10.5851/kosfa.2016.36.6.799
Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665
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https://doi.org/10.5851/kosfa.2016.36.5.665
Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601
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https://doi.org/10.5851/kosfa.2016.36.5.601
Replacement of Pork Meat with Pork Head Meat for Frankfurters
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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https://doi.org/10.5851/kosfa.2016.36.4.445
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
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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https://doi.org/10.5851/kosfa.2016.36.3.359
Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
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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https://doi.org/10.5851/kosfa.2016.36.3.343
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.
https://doi.org/10.5851/kosfa.2016.36.3.309
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https://doi.org/10.5851/kosfa.2016.36.3.309
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
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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https://doi.org/10.5851/kosfa.2016.36.2.152
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.
https://doi.org/10.5851/kosfa.2016.36.1.1
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https://doi.org/10.5851/kosfa.2016.36.1.1