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Author: Joko Sujiwo

5 Articles are founded.

The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang
Food Sci Anim Resour 2025;45(2):573-597.
https://doi.org/10.5851/kosfa.2024.e110
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Korean Native Black Goat: A Review on Its Characteristics and Meat Quality
Anneke, Joko Sujiwo, Aera Jang
Food Sci Anim Resour 2025;45(2):329-352.
https://doi.org/10.5851/kosfa.2024.e134
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The effectiveness of calamansi (Citrus microcarpa) extract in enhancing the shelf life and quality of dakgalbi made from domestic Korean chicken
Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hyo-Joon Choo, Aera Jang
Food Sci Anim Resour 2024 [published online ahead of print: Aug 06, 2024]
https://doi.org/10.5851/kosfa.2024.e74
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Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Hye-Jin Kim, Joko Sujiwo, Hee-Jin Kim, Aera Jang
Food Sci Anim Resour 2019;39(3):418-429.
https://doi.org/10.5851/kosfa.2019.e37
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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Joko Sujiwo, Dongwook Kim, Ji-Yeol Yoon, Hanna Kim, Jung-Soo Kim, Sung-Ki Lee, Aera Jang
Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181
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