I. Kang

发表

VALORIZATION OF CARROT PROCESSING WASTE A Thesis presented to the Faculty of California Polytechnic State University, San Luis Obispo In Partial Fulfillment of the Requirements for the Degree Master of Science in Agriculture with a Specialization in Food Science by

Stéphanie Jung, A. Duval, S. Amin, 2020 .

Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

D. Bennett, S. Hurley, I. Kang, 2020, Poultry science.

Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination

Pallavi Singh, K. Chin, I. Kang, 2017 .

14. Muscle Proteins

I. Kang, Pranjal Singh, 2015 .

Bactericidal Effect of Calcium Oxide (Scallop-Shell Powder) Against Pseudomonas aeruginosa Biofilm on Quail Egg Shell, Stainless Steel, Plastic, and Rubber.

Jiyong Park, S. Ha, M. Chung, 2017, Journal of food science.

Inhibition of Listeria monocytogenes in deli‐style Turkey using hop acids, organic acids, and their combinations

S. Ha, I. Kang, H. Lee, 2019, Poultry science.

Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37°C

S. Ha, Pankaj Singh, I. Kang, 2018, Poultry science.

Application of calcium oxide (CaO, heated scallop‐shell powder) for the reduction of Listeria monocytogenes biofilms on eggshell surfaces

S. Ha, I. Kang, S. Park, 2017, Poultry science.

Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin

S. Ha, M. Seo, I. Kang, 2019, Poultry science.

Fear responses and postmortem muscle characteristics of turkeys of two genetic lines.

I. Kang, H. Lee, J. Swanson, 2015, Poultry science.

Fear in turkeys: implications for productivity and well-being

I. Kang, H. Lee, M. Erasmus, 2015 .

Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions.

D. Bennett, S. Hurley, I. Kang, 2019, Poultry science.

Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses

I. Kang, S.H. Park, H. Lee, 2021, Poultry science.

Recovery of associated and internalized Salmonella in broiler skin by stomaching and grinding

S. Ha, E. Ryser, I. Kang, 2017 .

Quantification of loosely associated and tightly associated bacteria on broiler carcass skin using swabbing, stomaching, and grinding methods.

S. Ha, K. Chin, I. Kang, 2015, Poultry science.

Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses

Y. M. Kwon, I. Kang, H. Lee, 2022, Poultry science.

Comparison of raw meat quality and protein‐gel properties of turkey breast fillets processed by traditional or cold‐batter mincing technology

G. Strasburg, B. Marks, I. Kang, 2019, Poultry Science.

Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels.

K. Chin, I. Kang, H. Lee, 2014, Poultry science.

Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.

H. Hong, I. Kang, H. Lee, 2016, Poultry science.

Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets.

K. Chin, I. Kang, H. Lee, 2014, Poultry science.

Effects of NaCl, glucose, and their combinations on biofilm formation on black tiger shrimp (Penaeus monodon) surfaces by Vibrio parahaemolyticus

S. Ha, Md. Furkanur Rahaman Mizan, I. Kang, 2017, Food Control.