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Author: Mi-Jung Choi
10 Articles are founded.
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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https://doi.org/10.5851/kosfa.2022.e16
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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https://doi.org/10.5851/kosfa.2020.e24
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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https://doi.org/10.5851/kosfa.2020.e11
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Food Sci Anim Resour 2019;39(6):888-902.
https://doi.org/10.5851/kosfa.2019.e70
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https://doi.org/10.5851/kosfa.2019.e70
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
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https://doi.org/10.5851/kosfa.2018.e28
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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https://doi.org/10.5851/kosfa.2018.38.1.180
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
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https://doi.org/10.5851/kosfa.2017.37.5.752
Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210
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https://doi.org/10.5851/kosfa.2017.37.2.210
Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335
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https://doi.org/10.5851/kosfa.2016.36.3.335
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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https://doi.org/10.5851/kosfa.2016.36.1.114