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SCIESCOPUSKCICANDI
A comparison of meat characteristics between duck and chicken breastopen access

Ali, Md. Shawkat; Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Hwang, Young-Hwa; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.6, pp 1002 - 1006PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES
SCIESCOPUSKCI
Effect of cryoprotectants on the quality characteristics of chicken breast surimi manufactured by pH adjustment during freezing storageopen access

Jin, Sang-Keun; Kim, Il-Suk; Choi, Yeung-Joon; Yang, Han-Sul; Park, Gu-Boo

ArticleIssue Date2007CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.27, no.3, pp 320 - 328PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI-LIKE MATERIALS FROM CHICKEN, PORK AND BEEF

Kang, Geun-Ho; Park, Gu-Boo; Joo, Seon-Tea; Lee, Mooha; Lee, Sung-Ki

ArticleIssue Date2010CitationJOURNAL OF MUSCLE FOODS, v.21, no.3, pp 570 - 584PublisherWILEY
SCIESCOPUSKCICANDI
Gel color and texture of surimi-like pork from muscles at different rigor states post-mortemopen access

Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Hur, Sun-Jin; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.7, pp 1127 - 1134PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES
SCIESCOPUSKCICANDI
Gel properties of surimi-like materials from cardiac and skeletal muscle of pigsopen access

Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Joo, Seon-Tea; Park, Gu-Boo

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.8, pp 1292 - 1296PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCI
Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

Yang, Han-Sul; Kang, Sung-Won; Jeong, Jin-Yeon; Chun, Ji-Yeon; Joo, Seon-Tea; Park, Gu-Boo; Choi, Sung-Gil

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.4, pp 985 - 990PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCICANDI
Quality of duck breast and leg meat after chilling carcasses in water at 0, 10 or 20 degrees Copen access

Ali, Shawkat; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hun; Hwang, Young-Hwa; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.12, pp 1895 - 1900PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUS
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Yang, Han-Sul; Choi, Sung-Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationMEAT SCIENCE, v.75, no.2, pp 283 - 289PublisherELSEVIER SCI LTD
SCIESCOPUS
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky

Yang, Han-Sul; Hwang, Young-Hwa; Joo, Seon-Tea; Park, Gu-Boo

ArticleIssue Date2009CitationMEAT SCIENCE, v.82, no.3, pp 289 - 294PublisherELSEVIER SCI LTD
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