Food Science of Animal Resources

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee, Jisu Lee, Jung-Seok Choi, Jung-Heun Ha

Food Sci Anim Resour 2024;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11

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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder

In-Kyu Bae, Kwon-Jung Kim, Jung-Seok Choi, Yang-Il Choi, Jung-Heun Ha

Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1

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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder

Yoon-Kyung Chung, Jung-Seok Choi, Sung-Beom Yu, Yang-Il Choi

Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12

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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, Yoon-Kyung Chung

Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302

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Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Hyun-Joo Lee, Jae-Joon Lee, Myung-Ok Jung, Jung-Seok Choi, Ji-Taek Jung, Yang-Il Choi, Jin-Kyu Lee

Korean J Food Sci Anim Resour 2017;37(5):726-734.
https://doi.org/10.5851/kosfa.2017.37.5.726

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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Su-Tae Kang, Hee-Kyoung Son, Hyun-Joo Lee, Jung-Seok Choi, Yang-Il Choi, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(3):429-439.
https://doi.org/10.5851/kosfa.2017.37.3.429

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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

Jung-Seok Choi, Sang-Keun Jin, Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Yang-Il Choi, Hyun-Joo Lee, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313

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Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

Sang-Keun Jin, Han-Sul Yang, Jung-Seok Choi

Korean J Food Sci Anim Resour 2017;37(2):274-287.
https://doi.org/10.5851/kosfa.2017.37.2.274

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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim

Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200

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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi

Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689

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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

Hyung-Gyu Choi, Hyun-Su Choi, Young-Seok Choi, Myung-Ok Jung, Jung-Seok Choi, Yang-Il Choi

Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Hyun-Su Choi, Hyung-Gyu Choi, Yeong-Seok Choi, Jong-Hee Kim, Ju-Ho Lee, Eun-Hee Jung, Sang-Hwa Lee, Yang-Il Choi, Jung-Seok Choi

Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131

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