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Issue Date	Title / Author(s) / Citation	File
2008-02	Effect of irradiation on the color, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken after 6 months at -6°C Waje, Catherine; Kim, Mi-Yeung; Nam, Ki-Chang; Jo, Cheorun; Kim, Dong-Ho; Lee, Ju-Woon; Kwon, Joong-Ho Food Science and Biotechnology, Vol.17 No.1, pp.212-215
2008-06	Effects of organic acids, amino acids and ethanol on the radio-degradation of patulin in an aqueous model system Yun, Hyejeong; Lim, Sangyong; Jo, Cheorun; Chung, Jinwoo; Kim, Soohyun; Kwon, Joong-Ho; Kim, Dongho Radiation Physics and Chemistry, Vol.77 No.6, pp.830-834	DOI
2016-04	Identification of microorganisms in duck meat products available in Korea and the effect of high hydrostatic pressure Kim, Hyun-Joo; Yong, Hae In; Lee, Hyun Jung; Jung, Samooel; Kwon, Joong-Ho; Heo, Kang Nyung; Jo, Cheorun 한국축산식품학회지, Vol.36 No.2, pp.283-288	DOI
2017-04	Assessment of microbial and radioactive contaminations in Korean cold duck meats and electron- beam application for quality improvement An, Kyung-A; Jo, Yunhee; Arshad, Muhammad Sajid; Kim, Gui-Ran; Jo, Cheorun; Kwon, Joong-Ho 한국축산식품학회지, Vol.37 No.2, pp.297-304	DOI