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- Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.1014
- Evaluation of Antioxidant Activities of Red Beet Extracts, and Physicochemical and Microbial Changes of Ground Pork Patties Containing Red Beet Extracts during Refrigerated Storage vol.32, pp.4, 2012, https://doi.org/10.5851/kosfa.2012.32.4.497
- The Physicochemical Properties of Pork Sausages with Red Beet Powder vol.25, pp.8, 2015, https://doi.org/10.5352/JLS.2015.25.8.896
- Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1317
- The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students vol.49, pp.2, 2016, https://doi.org/10.4163/jnh.2016.49.2.80
- Quality Characteristics of Pork Liver Sausage Containing Natural Vegetables vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.237