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Author: Jin-Yeon Jeong

5 Articles are founded.

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Tae-Seon Park, Han-Sul Yang
Korean J Food Sci Anim Resour 2018;38(5):1029-1042.
https://doi.org/10.5851/kosfa.2018.e36
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M. Shafiur Rahman, Han-Sul Yang
Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123
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Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles
Gap-Don Kim, Han-Sul Yang, Jin-Yeon Jeong
Korean J Food Sci Anim Resour 2016;36(6):819-828.
https://doi.org/10.5851/kosfa.2016.36.6.819
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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
Jin-Kyu Seo, Hyeon-Woong Yum, Gap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang
Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523
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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Jin-Yeon Jeong, Eun-Young Jung, Tae-Chul Jeong, Han-Sul Yang, Gap-Don Kim
Korean J Food Sci Anim Resour 2016;36(2):254-261.
https://doi.org/10.5851/kosfa.2016.36.2.254
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