Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Kim ,  Ji-Han ,  Ju 외 10명

한국축산식품학회지

2015 .01

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

Sun-Gyeom Kim ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2022 .10

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

The Quality Properties of Traditionally or Naturally Cured Commercial Sausages

Da Hun Jeong ,  Su Min Bae ,  Seonyeong Kang 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

남기창 ,  Dong-Gyun Yim ,  Jong-Hyun Jung 외 1명

한국축산학회지

2019 .01

Physicochemical and biological properties of dry-cured ham manufactured with Hanwoo and Holstein during aging

Sol-Hee Lee ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Quality comparison between imported hams from black and white pigs available in the market

Ki-Chang Nam ,  Cheo ,  un Jo 외 5명

Korean Journal of Agricultural Science

2018 .12

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Kim ,  Young Joo ,  Pa 외 12명

한국축산식품학회지

2016 .01

Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Da hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham

Kim ,  Seung Wook ,  Ga 외 9명

한국축산식품학회지

2017 .01

Turmeric Nanoemulsions and Their Application in the Production of Functional Hams

Cho-Rong Yun ,  Eun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Effects of the Various Synthetic Nitrite Replacement Methods on Quality Characteristics of Naturally Cured Pork Ham

Seonyeong Kang ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of the Duck Skin on Quality Characteristics of Duck Hams

Kim ,  Dong-Hyun ,  Kim 외 13명

한국축산식품학회지

2017 .01

Effects of Various Non-meat Ingredients on the Physicochemical Properties of Naturally Cured Pork Sausage

Seung Hwa Gwak ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

The Effects of Natural Antimicrobial Ingredients on Physicochemical and Antimicrobial Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Seung Hwa Gwak 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Predictive Modelling of Growth of Staphylococcus aureus in Ham Rice Balls Mixed with Different Sauces

Sujin Oh ,  Seoungsoon Yeo ,  Sung 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Grafted Myofibrillar Protein on Physicochemical Properties of Enhanced Whole Cooked Ham

Yea-Ji Kim ,  Tae-Kyung Kim ,  Hyun-Jung Yun 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

Choe ,  Juhui ,  Kim 외 1명

Food science of animal resources

2019 .01

타워야더를 이용한 전간집재작업의 생산성 및 비용과 적정 노망밀도 분석

김민규 ,  백승안 ,  조구현 외 1명

한국산림과학회지

2017 .01

Application of a non-parametric non-mixture cure rate model for analyzing the survival of patients with colorectal cancer in Iran

Mehdi Azizmohammad Looha ,  Ma ,  yam Nasse 외 1명

Epidemiology and Health

2018 .01