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Browsing by Jo, C.Author

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SCOPUSKCI

Effect of marination with mixed salt and Kiwi juice and cooking methods on the quality of pork loin-based processed meat product

Kim, I.-S.; Jang, A.; Jin, S.-K.; Lee, M.; Jo, C.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.2, pp 217 - 222

SCISCIESCOPUS

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

Kim, I. S.; Jo, C.; Lee, K. H.; Lee, E. J.; Ahn, D. U.; Kang, S. N.

ArticleIssue Date2012CitationRADIATION PHYSICS AND CHEMISTRY, v.81, no.4, pp 466 - 472PublisherPERGAMON-ELSEVIER SCIENCE LTD

SCOPUS

Physicochemical characteristics and fatty acid composition of the meat from korean native black pig with different slaughter weight

Kim, I.-S.; Jin, S.K.; Jo, C.; Lee, M.; Jang, A.

ArticleIssue Date2008CitationJournal of Food Science and Nutrition, v.13, no.1, pp 23 - 27

SCOPUSKCI

Quality evaluation of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica) during cold storage

Jang, A.; Jin, S.-K.; Jo, C.; Lee, M.; Kim, I.-S.

ArticleIssue Date2008CitationFood Science and Biotechnology, v.17, no.4, pp 799 - 804

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Browsing by Jo, C.Author

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