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Author: Jiye Yoon

5 Articles are founded.

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
Jiye Yoon, Su Min Bae, Jong Youn Jeong
Food Sci Anim Resour 2023;43(2):232-244.
https://doi.org/10.5851/kosfa.2022.e71
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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder
Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong
Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48
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Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder
Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong
Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41
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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da hun Jeong, Seung Hwa Gwak
Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69
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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak
Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63
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