The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation von Lee, Mi-Ai, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Shim, So-Yeon, Chung, Hae-Kyung, Kim, Cheon-Jei

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Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Kim, Hyun-Wook, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei

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Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei

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Predicting the Growth Kinetics of Total Microflora in Kimchi Powder-Treated Pork Snack Sticks von Kim, Hyoun Wook, Heo, Chan, Han, Doo-Jeong, Kim, Cheon-Jei, Kim, Kee-Tae, Park, Beom-Young, Ahn, Dong Uk, Paik, Hyun-Dong

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Effects of Curing Methods on the Quality Characteristics of Pork Jerky von HAN, Doo-Jeong, JEONG, Jong-Youn, CHOI, Ji-Hun, CHOI, Yun-Sang, KIM, Hack-Youn, LEE, Mi-Ai, LEE, Eui-Soo, PAIK, Hyun-Dong, KIM, Cheon-Jei

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Antioxidant Activities of Lotus Leaves (Nelumbo nucifera) and Barley Leaves (Hordeum vulgare) Extracts von Choe, J.H., Konkuk University, Seoul, Republic of Korea, Jang, A.R., National Institute of Animal Science, RDA, Suwon, Republic of Korea, Choi, J.H., Konkuk University, Seoul, Republic of Korea, Choi, Y.S., Konkuk University, Seoul, Republic of Korea, Han, D.J., Konkuk University, Seoul, Republic of Korea, Kim, H.Y., Konkuk University, Seoul, Republic of Korea, Lee, M.A., Konkuk University, Seoul, Republic of Korea, Kim, H.W., Konkuk University, Seoul, Republic of Korea, Kim, C.J., Konkuk University, Seoul, Republic of Korea

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Effect of bamboo salt on the physicochemical properties of meat emulsion systems von Kim, Hack-Youn, Lee, Eui-Soo, Jeong, Jong-Youn, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Lee, Mi-Ai, Kim, Si-Young, Kim, Cheon-Jei

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Effects of replacing pork back fat with vegetable oils and rice bran filber on the quality of reduced-fat frankfurters von CHOI, Yun-Sang, CHOI, Ji-Hun, HAN, Doo-Jeong, KIM, Hack-Youn, LEE, Mi-Ai, JEONG, Jong-Youn, CHUNG, Hai-Jung, KIM, Cheon-Jei

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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems von CHOI, Yun-Sang, CHOI, Ji-Hun, HAN, Doo-Jeong, KIM, Hack-Youn, LEE, Mi-Ai, KIM, Hyun-Wook, LEE, Ju-Woon, CHUNG, Hai-Jung, KIM, Cheon-Jei

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Dual Linear Polarization Horn Antenna for Flat Array Antenna von JEONG, HAN DOO, JEONG, KYEONG HWAN

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Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber von Kim, Tae-Hyun, Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Shim, So-Yeon, Paik, Hyun-Dong, Kim, Cheon-Jei

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Electric field blocking and destruction resulting from the induction device von JEONG, HAN DOO, JEONG, HAN BEE, JEONG, KYEONG HWAN

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FPCB FPCB MANUFACTURING METHOD OF DOUBLE ACCESS METHOD von JEONG HAN DOO, CHO WON SUN, KWAK NOH SEOK, KIM JUN HO

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METHOD FOR MANUFACTURING DOUBLE-ACCESS-TYPE FPCB von KWAK, Noh Seok, HAN, Seung Ho, KIM, Tae Kyoung, JEONG, Han Doo, CHO, Won Sun, KIM, Jun Ho

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Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향 von 최윤상, 이미애, 정종연, 최지훈, 한두정, 김학연, 이의수, 김천제, Choi, Yun-Sang, Lee, Mi-Ai, Jeong, Jong-Youn, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Eui-Soo, Kim, Cheon-Jei

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한국형 슬라이스 우육포의 미생물학적, 이화학적 및 관능적 품질특성 평가 von 김현욱, 이은경, 한두정, 최지훈, 김천제, 백현동, Kim, Hyoun-Wook, Lee, Eun-Kyung, Han, Doo-Jeong, Choi, Ji-Hun, Kim, Cheon-Jei, Paik, Hyun-Dong

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건조조건이 돈육 육포의 품질특성에 미치는 영향 von 한두정, 정종연, 최지훈, 최윤상, 김학연, 이미애, 이의수, 백현동, 김천제, Han, Doo-Jeong, Jeong, Jong-Youn, Choi, Ji-Hun, Choi, Yun-Sang, Kim, Hack-Youn, Lee, Mi-Ae, Lee, Eui-Soo, Paik, Hyun-Dong, Kim, Cheon-Jei

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Marination 조건이 돈육 육포 제조용 양념육의 품질 및 최종 제품의 관능적 특성에 미치는 영향 von 최지훈, 정종연, 최윤상, 한두정, 김학연, 이미애, 이의수, 백현동, 김천제, Choi Ji-Hun, Jeong Jong-Youn, Choi Yun-Sang, Han Doo-Jeong, Kim Hack-Youn, Lee Mi-Ae, Lee Eui-Soo, Paik Hyun-Dong, Kim Cheon-Jei

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Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky von Han, Doo-Jeong, Lee, Eui-Soo, Lee, Si-Kyung, Kim, Cheon-Jei

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The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies von Jeong, Jong-Youn, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Lee, Duk-Hun, Kim, Cheon-Jei

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