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Author: Mi-Jung Choi
10 Articles are founded.
![](/journal/kosfa/kosfa-42-3/gif/kosfa-42-3-467-g1.gif)
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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https://doi.org/10.5851/kosfa.2022.e16
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-444-g1.gif)
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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https://doi.org/10.5851/kosfa.2020.e24
![](/journal/kosfa/kosfa-40-2/gif/kosfa-40-2-262-g1.gif)
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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https://doi.org/10.5851/kosfa.2020.e11
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-888-g1.gif)
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Food Sci Anim Resour 2019;39(6):888-902.
https://doi.org/10.5851/kosfa.2019.e70
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https://doi.org/10.5851/kosfa.2019.e70
![](/journal/kosfa/kosfa-38-5/gif/kosfa-38-5-959-g1.gif)
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
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https://doi.org/10.5851/kosfa.2018.e28
![](/journal/kosfa/kosfa-38-1/gif/kosfa-38-1-180-f001.gif)
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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https://doi.org/10.5851/kosfa.2018.38.1.180
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-752-f001.gif)
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
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https://doi.org/10.5851/kosfa.2017.37.5.752
![](/journal/kosfa/kosfa-37-2/gif/kosfa-37-2-210-f001.gif)
Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210
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https://doi.org/10.5851/kosfa.2017.37.2.210
![](/journal/kosfa/kosfa-36-3/gif/kosfa-36-3-335-f001.gif)
Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335
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https://doi.org/10.5851/kosfa.2016.36.3.335
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-114-f1.gif)
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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https://doi.org/10.5851/kosfa.2016.36.1.114