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Browsing by Hur, S. J.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCIESCOPUSKCI
Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colorsopen access

Hur, S. J.; Jeong, T. C.; Kim, G. D.; Jeong, J. Y.; Cho, I. C.; Lim, H. T.; Kim, B. W.; Joo, S. T.

ArticleIssue Date2013CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.26, no.7, pp 1047 - 1053PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCISCIESCOPUS
Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Jin, S. K.; Choi, J. S.; Choi, Y. J.; Lee, S. J.; Lee, S. Y.; Hur, S. J.

ArticleIssue Date2015CitationJOURNAL OF FOOD SCIENCE, v.80, no.7, pp S1563 - S1567PublisherWILEY
SCIESCOPUS
Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storageopen access

Jeong, J. Y.; Hur, S. J.; Yang, H. S.; Moon, S. H.; Hwang, Y. H.; Park, G. B.; Joo, S. T.

ArticleIssue Date2009CitationJOURNAL OF FOOD SCIENCE, v.74, no.1, pp C1 - C5PublisherWILEY
SCIESCOPUSKCI
Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storageopen access

Hur, S. J.; Jin, S. K.; Park, J. H.; Jung, S. W.; Lyu, H. J.

ArticleIssue Date2013CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.26, no.12, pp 1781 - 1789PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUS
EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Hur, S. J.; Park, G. B.; Joo, S. T.

ArticleIssue Date2009CitationJOURNAL OF FOOD QUALITY, v.32, no.3, pp 315 - 333PublisherWILEY-HINDAWI
SCIESCOPUS
EFFECT OF SURIMI CONTAINING SPENT LAYING HEN BREAST ON THE QUALITY OF CRAB ANALOGUE

Jin, S. K.; Kim, I. S.; Choi, Y. J.; Kim, B. G.; Hur, S. J.

ArticleIssue Date2010CitationJOURNAL OF FOOD PROCESS ENGINEERING, v.33, no.4, pp 745 - 762PublisherWILEY
SCIESCOPUS
Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

Hur, S. J.; Lim, B. O.; Park, G. B.; Joo, S. T.

ArticleIssue Date2009CitationJOURNAL OF FOOD SCIENCE, v.74, no.9, pp C653 - C657PublisherWILEY
SCIESCOPUS
Formation of cholesterol oxidation products (COPS) in animal products

Hur, S. J.; Park, G. B.; Joo, S. T.

ArticleIssue Date2007CitationFOOD CONTROL, v.18, no.8, pp 939 - 947PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

Hur, S. J.; Choi, B. D.; Choi, Y. J.; Kim, B. G.; Jin, S. K.

ArticleIssue Date2011CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.44, no.6, pp 1482 - 1489PublisherELSEVIER
SCIESCOPUS
The development of imitation crab stick containing chicken breast surimi

Jin, S. K.; Kim, I. S.; Choi, Y. J.; Kim, B. G.; Hur, S. J.

ArticleIssue Date2009CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.42, no.1, pp 150 - 156PublisherELSEVIER
SCISCIESCOPUS
The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollackopen access

Jin, S. K.; Hur, I. C.; Jeong, J. Y.; Choi, Y. J.; Choi, B. D.; Kim, B. G.; Hur, S. J.

ArticleIssue Date2011CitationPOULTRY SCIENCE, v.90, no.8, pp 1799 - 1808PublisherPOULTRY SCIENCE ASSOC INC
SCIESCOPUS
The devlopment of sausage including meat from spent laying hen surimiopen access

Jin, S. K.; Kim, I. S.; Jung, H. J.; Kim, D. H.; Choi, Y. J.; Hur, S. J.

ArticleIssue Date2007CitationPOULTRY SCIENCE, v.86, no.12, pp 2676 - 2684PublisherELSEVIER
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