1 |
Diffusion of Salt and Drying Characteristics of Beef Jerky
/ [Lee Sin-Woo;Lee Bo-Su;Cha Woen-Suep;Park Joon-Hee;Oh Sang-Lyong;Cho Young-Je;Kim Jong-Kuk;Hong Joo-Heon;Lee Won-Young;] / Food Science and Preservation
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2 |
Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder
/ [;;;;;] / Korean journal of food and cookery science
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3 |
The Quality Characteristics of Beef Jerky prepared with Various Spices
/ [Lee Sun-Iu;Park Geum-Soon;] / Korean journal of food and cookery science
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4 |
Effect of the Addition of Bovine Plasma on the Quality Properties of Steamed Fish Paste
/ [Yang, Cheul-Young;] / The Korean Journal of Food And Nutrition
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5 |
Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage
/ [Kim Il-Suk;Jin Sang-Keun;Park Ki-Hoon;Kim Dong-Hoon;Hah Kyung-Hee;Park Seok-Tae;Kwuak Kyung-Rak;Park Jung-Kwon;Kang Yang-Su;] / Food Science of Animal Resources
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6 |
Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin
/ [Park Ji-Hyoung;Lee Kyung-Hee;] / Korean journal of food and cookery science
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7 |
Effect of Green Tea Powder on Growth of Lactic Culture
/ [Jung Da-Wa;Nam Eun-Sook;Park Shin-In;] / The Korean Journal of Food And Nutrition
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8 |
Preparation of Drinkable Yoghurt Added with Green Tea Powder
/ [Jung Da-Wa;Park Shin-In;] / The Korean Journal of Food And Nutrition
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9 |
Quality Characteristics of Restructured Pork Jerky according to Addition of Sliced Cheese
/ [Yang, Cheul-Young;] / The Korean Journal of Food And Nutrition
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10 |
Effects of Packaging Methods on the Quality of Korean style Beef and Pork Jerky During storage
/ [Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Paik, Hyun-Dong;Kim, Cheon-Jei;] / Korean journal of food and cookery science
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11 |
Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky
/ [Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Paik, Hyun-Dong;Kim, Cheon-Jei;] / Food Science of Animal Resources
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12 |
Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky
/ [Lim, Dong-Gyun;Kim, Jong-Ju;Seo, Kang-Seok;Nam, Ki-Chang;] / Korean Journal of Agricultural Science
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13 |
Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods
/ [Nam, Ki-Chang;Jo, Cheorun;Lee, Kyung-Haeng;] / Food Science of Animal Resources
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14 |
The Effects of Drying Method and Spice Extracts Added to Beef Jerky on the Quality Characteristics of Beef Jerky
/ [Park, Chu-Ja;Park, Chan-Sung;] / Korean journal of food and cookery science
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15 |
Changes in the Quality of Beef Jerky Containing Additional Pine Needle or Mugwort Juice during Storage
/ [Jung, In-Chul;Park, Hyun-Suk;Lee, Kyung-Soo;Moon, Yoon-Hee;] / Journal of Life Science
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16 |
Quality Characteristics of Pork Jerky Added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. Extract
/ [Oh, Jong-Suk;Park, Jae-Nam;Kim, Jae-Hun;Lee, Ju-Woon;Byun, Myung-Woo;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Effects of Drying Method and Medicinal Herb Extract Addition on the Microstructure of Beef Jerky
/ [Park, Chu-Ja;Kim, Mi-Lim;Park, Chan-Sung;] / Food Science and Preservation
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18 |
Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or Freeze-dried Raw Tea Leaf Powder
/ [Cho, Sang-Hoon;Chung, Chang-Ho;] / Korean journal of food and cookery science
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19 |
Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages
/ [Choe, Ju-Hui;Kim, Hack-Youn;Han, Doo-Jeong;Kim, Yong-Jae;Park, Jae-Hyun;Ham, Youn-Kyung;Kim, Cheon-Jei;] / Food Science of Animal Resources
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20 |
Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage
/ [Lim, Dong-Gyun;Lee, Sang-Suk;Seo, Kang-Seok;Nam, Ki-Chang;] / Food Science of Animal Resources
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21 |
The Quality Characteristics of Boiled Pork Supplemented with Tea Extracts
/ [Cho, Kyung Ok;Kim, Sun Im;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky
/ [Park, Kyung-Sook;Lee, Jae-Sang;Park, Hyun-Suk;Choi, Young-Joon;Park, Sung-Suk;Jung, In-Chul;] / Korean journal of food and cookery science
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