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Koo Bok Chin
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Koo Bok Chin
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Koo Bok Chin
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1
Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage
by
Geon Ho Kim
,
Koo Bok Chin
Published 2023-11-01
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Article
2
Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
by
Chang Hoon Lee
,
Koo Bok Chin
Published 2020-06-01
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Article
3
Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork...
by
Geon Ho Kim
,
Koo Bok Chin
Published 2023-09-01
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Article
4
Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase
by
Chang Hoon Lee
,
Koo Bok Chin
Published 2022-12-01
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Article
5
Antioxidant activity of extract and quality of raw chicken patties added with powder and powder as functional ingredients during storage
by
Kanita Galih Julia Rakasivi
,
Koo Bok Chin
Published 2022-08-01
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Article
6
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths
by
Dong-Heon Song
,
Youn-Kyung Ham
,
Sin-Woo Noh
,
Koo Bok Chin
,
Hyun-Wook Kim
Published 2020-06-01
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Article
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