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Showing results 1 to 6 of 6

Issue Date	Title / Author(s) / Citation	File	Altmetrics
2010-04	Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers Jeon, Hee-Joon; Choe, Jun-Ho; Jung, Yeonkook; Kruk, Zbigniew A.; Lim, Dong-Gyun; Jo, Cheorun 한국축산식품학회지, Vol.30 No.2, pp.171-178	DOI
2010-08	Inactivation of Listeria monocytogenes inoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma Yun, Hyejeong; Kim, Binna; Jung, Samooel; Kruk, Zbigniew A.; Kim, Dan Bee; Choe, Wonho; Jo, Cheorun Food Control, Vol.21 No.8, pp.1182-1186	DOI
2010-10	Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers Jung, Samooel; Choe, Jun Ho; Kim, Binna; Yun, Hyejeong; Kruk, Zbigniew A.; Jo, Cheorun Meat Science, Vol.86 No.2, pp.520-526	DOI
2011-01	The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet Kruk, Zbigniew A.; Yun, Hyejeong; Rutley, David L.; Lee, Eun Jung; Kim, Yun Ji; Jo, Cheorun Food Control, Vol.22 No.1, pp.6-12	DOI
2014-02	Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat Kruk, Zbigniew A.; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L.; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun Asian-Australasian Journal of Animal Sciences (AJAS), Vol.27 No.2, pp.256-265	DOI
2014-12	Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid Kim, Hyun Joo; Kruk, Zbigniew A.; Jung, Yeonkuk; Jung, Samooel; Lee, Hyun Jung; Jo, Cheorun Innovative Food Science and Emerging Technologies, Vol.26, pp.86-92	DOI

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