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Author: Hyung-Gyu Choi

2 Articles are founded.

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Hyung-Gyu Choi, Hyun-Su Choi, Young-Seok Choi, Myung-Ok Jung, Jung-Seok Choi, Yang-Il Choi
Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61
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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Hyun-Su Choi, Hyung-Gyu Choi, Yeong-Seok Choi, Jong-Hee Kim, Ju-Ho Lee, Eun-Hee Jung, Sang-Hwa Lee, Yang-Il Choi, Jung-Seok Choi
Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131
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Food Science of Animal Resources
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