Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Jeong ,  Kiyoung ,  O 외 5명

한국축산식품학회지

2018 .01

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Tangwatcha ,  in ,  Pussadee 외 7명

Food science of animal resources

2019 .01

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Hong ,  Go-Eun ,  Kim 외 5명

한국축산식품학회지

2015 .01

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji ,  Da-Som ,  Kim 외 11명

Food science of animal resources

2019 .01

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ismail ,  Isham ,  i 외 4명

Food science of animal resources

2019 .01

Effect of Various Types of Starters on Dry-Cured Pork Ham

Sun-Gyeom Kim ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Cooking Temperature and Time on Textural Properties and Protein Denaturation of Sous-vide Treated Beef

Eun-Jung Lee ,  Su-In Hwang ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Hwang ,  Su-In ,  Lee 외 3명

Food science of animal resources

2019 .01

포도주박에 숙성시킨 돼지 장족의 품질 및 저장특성

최영석 ,  이진규 ,  정지택 외 3명

동물생명과학연구

2016 .06

A Study on the Physicochemical Properties of Okra according to Cooking Method

Taenam Lee ,  Dah-Sol Kim ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Kim ,  Yong An ,  Ba 외 3명

Food science of animal resources

2019 .01

Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams

Su Min Bae ,  Da Hun Jeong ,  Yeongmi Yoo 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Exploring the Technological Potential of Sous-Vide Pro- cessing for the Production of High-Moisture Textured Soy Protein

Hyun Woo Cho ,  Jungwoo Hahn ,  Young Jin Choi

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01

Analysis of the electrical properties of pork to discriminate between fresh and frozen/thawed pork

Jun-Hwi So ,  Seon Ho Hwang ,  Sung Yong Joe 외 1명

Korean Journal of Agricultural Science

2021 .12

Analysis on difference of consumer’s evaluation on visual features of pork cuts

Yee Eun Lee ,  Hyun Jung Lee ,  Minsu Kim 외 4명

한국축산학회지

2021 .01

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

김준태 ,  Dicky T ,  i Utama 외 6명

한국축산학회지

2020 .01

Alteration of import scallop during storage using physicochemical and microbiological experiment and sensory evaluation

Sung- ,  ae Cho ,  So-hee Choi 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang ,  Young-Hwa ,  Sabikun 외 6명

Food science of animal resources

2019 .01

Exploring the multifaceted factors affecting pork meat quality

S ,  iniwas Pandey ,  김신아 외 18명

한국축산학회지

2024 .09