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Author: Juhui Choe

12 Articles are founded.

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Food Sci Anim Resour 2020;40(3):377-387.
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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
Food Sci Anim Resour 2019;39(4):668-676.
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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Food Sci Anim Resour 2019;39(2):345-353.
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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Food Sci Anim Resour 2019;39(2):286-295.
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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Food Sci Anim Resour 2019;39(1):54-64.
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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
Food Sci Anim Resour 2019;39(1):139-150.
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Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
Food Sci Anim Resour 2019;39(1):1-12.
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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2018;38(5):927-935.
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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
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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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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Korean J Food Sci Anim Resour 2018;38(2):251-258.
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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean J Food Sci Anim Resour 2017;37(4):494-501.
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