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Author: Joong-Seok Min

3 Articles are founded.

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
Food Sci Anim Resour 2022;42(2):332-340.
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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Korean J Food Sci Anim Resour 2018;38(3):433-441.
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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Korean J Food Sci Anim Resour 2016;36(1):23-28.
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