Showing 1 - 14 results of 14 for search 'Koo Bok Chin', query time: 0.07s Refine Results
  1. 1
    Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system

    Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system by Haeun Kim, Koo Bok Chin

    Published 2024-05-01
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  2. 2
    Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

    Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder by Zhuang Zhuang Qiu, Koo Bok Chin

    Published 2020-09-01
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  3. 3
    Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

    Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage by Geon Ho Kim, Koo Bok Chin

    Published 2021-03-01
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  4. 4
    Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction

    Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction by Geon Ho Kim, Koo Bok Chin

    Published 2024-11-01
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  5. 5
    Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

    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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  6. 6
    Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

    Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle by Geon Ho Kim, Koo Bok Chin

    Published 2022-08-01
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  7. 7
    Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages

    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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  8. 8
    Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

    Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyp... by Ji Seon Choi, Koo Bok Chin

    Published 2020-07-01
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  9. 9
    Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan

    Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan by Chang Hoon Lee, Koo Bok Chin

    Published 2019-01-01
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  10. 10
    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 ham

    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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  11. 11
    Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase

    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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  12. 12
    Antioxidant activity of extract and quality of raw chicken patties added with powder and powder as functional ingredients during storage

    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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  13. 13
    Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

    Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review by Karna Ramachandraiah, Sung Gu Han, Koo Bok Chin

    Published 2015-02-01
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  14. 14
    Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

    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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