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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
Su Min Bae, Min Guk Cho, Jong Youn Jeong
Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7
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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
Su Min Bae, Min Guk Cho, Jong Youn Jeong
Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4
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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products
Min Guk Cho, Jong Youn Jeong
Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49
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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong
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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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Min Guk Cho, Su Min Bae, Jong Youn Jeong
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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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
Su Min Bae, Min Guk Cho, Jong Youn Jeong
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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Food Science of Animal Resources
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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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