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Author: Tae-Jun Jeong
5 Articles are founded.
Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665
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https://doi.org/10.5851/kosfa.2016.36.5.665
Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601
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https://doi.org/10.5851/kosfa.2016.36.5.601
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359
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https://doi.org/10.5851/kosfa.2016.36.3.359
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152
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https://doi.org/10.5851/kosfa.2016.36.2.152
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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https://doi.org/10.5851/kosfa.2016.36.1.1