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Author: Jonghyun Ko

3 Articles are founded.

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang
Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5
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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
Md. Ashrafuzzaman Zahid, Jin-kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang
Food Sci Anim Resour 2020;40(4):601-612.
https://doi.org/10.5851/kosfa.2020.e37
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Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage
Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Han-Sul Yang
Food Sci Anim Resour 2019;39(5):768-779.
https://doi.org/10.5851/kosfa.2019.e67
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