Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Jeong, Jong-Youn, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.03.2010)
Published in Meat science (01.03.2010)
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Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Kim, Hyun-Wook, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.05.2012)
Published in Meat science (01.05.2012)
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Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees
Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Ji-Hun, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.02.2014)
Published in Meat science (01.02.2014)
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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
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
Published in Meat science (2010)
Published in Meat science (2010)
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Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
Jung, H.W., Daejin University, Gyeonggi, Republic of Korea, Chung, H.J., Daejin University, Gyeonggi, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2013)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.11.2013)
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자색당근 분말 첨가 쿠키의 품질특성 및 항산화활성
조미라, 정해정, Mi Ra Cho, Hai-Jung Chung
Published in Journal of the Korean Society of Food Culture (31.10.2019)
Published in Journal of the Korean Society of Food Culture (31.10.2019)
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히비스커스 분말을 첨가한 쌀쿠키의 품질특성과 항산화능
이진옥, 정해정, Lee, Jin-Ok, Chung, Hai-Jung
Published in Journal of the Korean Society of Food Culture (2018)
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Published in Journal of the Korean Society of Food Culture (2018)
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밀웜(갈색거저리) 분말 첨가량을 달리한 양갱의 품질특성
전아름, 정해정, A Reum Jeon, Hai-Jung Chung
Published in Journal of the Korean Society of Food Culture (30.04.2018)
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Published in Journal of the Korean Society of Food Culture (30.04.2018)
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아사이베리를 첨가한 샐러드드레싱의 품질특성 및 항산화활성
최정인, 정해정, Jeong-In Choi, Hai-Jung Chung
Published in Journal of the Korean Society of Food Culture (30.10.2017)
Published in Journal of the Korean Society of Food Culture (30.10.2017)
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Biological Activities of Maca (Lepidium meyenii) Extracts
Kwon, Y.S., Eue Gene General Food Ltd., Pocheon, Republic of Korea, Jeon, I.S., Daejin University, Pocheon, Republic of Korea, Hwang, J.H., Daejin University, Pocheon, Republic of Korea, Lim, D.M., Eue Gene General Food Ltd., Pocheon, Republic of Korea, Kang, Y.S., Eue Gene General Food Ltd., Pocheon, Republic of Korea, Chung, H.J., Daejin University, Pocheon, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.07.2009)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.07.2009)
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블랙커런트 분말 첨가가 양갱의 품질 및 항산화에 미치는 영향
박민영, 정해정, Min-Young Park, Hai-Jung Chung
Published in Journal of the Korean Society of Food Culture (30.10.2016)
Published in Journal of the Korean Society of Food Culture (30.10.2016)
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