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Author: Min Guk Cho
6 Articles are founded.
The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7
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https://doi.org/10.5851/kosfa.2020.e7
Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4
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https://doi.org/10.5851/kosfa.2020.e4
Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products
Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49
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https://doi.org/10.5851/kosfa.2018.e49
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417
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https://doi.org/10.5851/kosfa.2018.38.2.417
Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571
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https://doi.org/10.5851/kosfa.2017.37.4.571
Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
Korean J Food Sci Anim Resour 2017;37(3):456-463.
https://doi.org/10.5851/kosfa.2017.37.3.456
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https://doi.org/10.5851/kosfa.2017.37.3.456