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Author: Mi-Jung Choi

11 Articles are founded.

Effect of UV-C irradiation on foodborne pathogens in prosciutto and changes in physicochemical properties
Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi
Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e56
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Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, YunJung Lee, Mi-Jung Choi
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Hyerin Shin, Hyo Tae Kim, Mi-Jung Choi, Eun-Young Ko
Food Sci Anim Resour 2019;39(6):888-902.
https://doi.org/10.5851/kosfa.2019.e70
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho
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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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho
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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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi
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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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
Sang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, Munkhtugs Davaatseren
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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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Kwang-Il Kim, Sang-Yoon Lee, Soo-Jin Kim, Jae-Hee Seo, Joong-Kyu Lee, Jung-Kue Shin, Hyung-Yong Cho, Mi-Jung Choi
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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