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Author: Soo-Hyun Cho

3 Articles are founded.

Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds
Van Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho
Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim
Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Pil-Nam Seong, Hoa Van Ba, Yoon-Seok Kim, Sun-Moon Kang, Soo-Hyun Cho, Jin-Hyoung Kim, Beom-Young Park, Geun-Ho Kang, Sung-Sil Moon, Hyun-Woo Seo
Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10
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