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Showing results 1 to 4 of 4

Issue Date	Title / Author(s) / Citation	File
2012-02	Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing Jung, Samooel; Yun, Hyejeong; Kim, Hyun Joo; Ham, Jun Sang; Kim, Il Suk; Lee, Mooha; Jo, Cheorun 한국축산식품학회지, Vol.32 No.1, pp.1-5	DOI
2012-11	Effect of dietary supplementation of the combination of gallic and linoleic acid in thigh meat of broilers Lee, Kyung Haeng; Jung, Samooel; Kim, Hyun Joo; Kim, Il Suk; Lee, Jun Heon; Jo, Cheorun Asian-Australasian Journal of Animal Sciences (AJAS), Vol.25 No.11, pp.1641-1648	DOI
2014-04	The influence of spices on the volatile compounds of cooked beef patty Jung, Samooel; Jo, Cheorun; Kim, Il Suk; Nam, Ki Chang; Ahn, Dong Uk; Lee, Kyung Heang 한국축산식품학회지, Vol.34 No.2, pp.166-171	DOI
2014-05	Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor Kim, Hyun-Joo; Jung, Samooel; Yong, Hae In; Bae, Young Sik; Kang, Suk Nam; Kim, Il Suk; Jo, Cheorun Radiation Physics and Chemistry, Vol.98, pp.22-28	DOI