Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products von Khan, Muhammad I, Min, Joong-Seok, Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun

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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology von Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun

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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines von Kim, Sung-Su, Lee, Yee Eun, Kim, Cho Hyun, Min, Joong-Seok, Yim, Dong Gyun, Jo, Cheorun

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Comparison of indicators of microbial quality of meat during aerobic cold storage von Byun, J.S, Min, J.S, Kim, I.S, Kim, J.W, Chung, M.S, Lee, M

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Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork von Min, Joong-Seok, Lee, Sang-Ok, Jang, Aera, Jo, Cheorun, Lee, Mooha

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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat von Choe, Juhui, Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Lee, Mooha, Jo, Cheorun

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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines von Kim, Sung-Su, Lee, Yee Eun, Kim, Cho Hyun, Min, Joong-Seok, Yim, Dong Gyun, Jo, Cheorun

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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin von Min, Joong-Seok, Khan, Muhammad I, Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun

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Production of biogenic amines by microflora inoculated in meats von Min, J.S, Lee, S.O, Jang, A, Lee, M, Kim, Y

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Quantitative analysis of biogenic amines in raw and processed foods of animal origin on Korean domestic market von Min, J.S, Lee, S.O, Jang, A, Lee, M, Kim, Y

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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat von Choe, Juhui, Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Lee, Mooha, Jo, Cheorun

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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin von Min, Joong-Seok, Khan, Muhammad I, Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun

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Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market von Joong-Seok Min, Sang-Ok Lee, 장애라, 이무하, 김양하

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Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins von Seoknam Kang, Aera Jang, Sang Ok Lee, Joong Seok Min, Il Suk Kim, Mooha Lee

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한국시장에 유통 중인 수입산 및 국내산 삼겹살의 관능적 특성 von 김일석, 민중석, 이상옥, 장애라, 신대근, 이무하, 진상근, 정구용, Kim Il-Suk, Min Joong-Seok, Lee Sang-Ok, Jang Aera, Shin Dea-Keun, Lee Moo-Ha, Jin Sang-Keun, Chung Ku-Young

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가공조건이 Pork Cutlet의 물리적 및 관능적 특성에 미치는 영향 von 김일석, 민중석, 이상옥, 장애라, 김동훈, 진상근, 이무하, Kim Il-Suk, Min Joong-Seok, Lee Sang-Ok, Jang Aera, Kim Dong-Hoon, Jin Sang-Kuen, Lee Mooha

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삼점검사 및 척도묘사분석을 이용한 국내산 및 수입산 목심의 관능적 품질특성 von 김일석, 신대근, 민중석, 이상옥, 장애라, 진상근, 이무하, Kim Il-Suk, Shin Dea-Keun, Min Joong-Seok, Lee Sang-Ok, Jang Aera, Jin Sang-Keun, Lee Mooha

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Production of Biogenic Amines by Microflora Inoculated in Meats von Joong-seok Min, Sang-ok Lee, Aera Jang, Mooha Lee, Yangha Kim

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CONVENIENCE FOOD PRODUCT COMPRISING A SAUCES, A PROTEIN RAW MATERIAL AND OTHER RAW MATERIAL AND METHOD FOR PREPARATION THEREOF von KIM, JI MIN, PARK, JONG SE, KIM, MIN JEONG, KANG, KI MOON, MIN, JOONG SEOK

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Predictive value of progression-related gene classifier in primary non-muscle invasive bladder cancer von Kim, Wun-Jae, Kim, Eun-Jung, Kim, Seon-Kyu, Kim, Yong-June, Ha, Yun-Sok, Jeong, Pildu, Kim, Min-Ju, Yun, Seok-Joong, Lee, Keon Myung, Moon, Sung-Kwon, Lee, Sang-Cheol, Cha, Eun-Jong, Bae, Suk-Chul

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