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Author: Cheol-Won Lee

4 Articles are founded.

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han
Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, Yun-Sang Cho
Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52
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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Yun-Sang Choi, Jung-Min Sung, Jong-Dae Park, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Ki-Hong Jeon, Cheon-Jei Kim, Young-Boong Kim
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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