H. Lee

发表

Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).

J. Shim, K. Chin, S. Y. Park, 2008, Journal of food science.

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

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

Product Quality of Low-fat / salt Sausages Containing Lactoferrin and Antimicrobial Activity Against Escherichia coli O157:H7

K. Chin, H. Lee, 2006 .

Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).

K. Chin, S. Y. Park, Y. J. Kim, 2007, 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.

Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37 °C

E. Ryser, H. Lee, I. Kang, 2016 .

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.

EFFECTS OF CHILLING RATE, CARCASS FATNESS AND CHLORINE SPRAY ON MICROBIOLOGICAL QUALITY AND CASE–LIFE OF BEEF

K. E. Stevenson, Robert A. Merkel, H. C. Lee, 1978 .

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.

Effect of hot water spray on broiler carcasses for reduction of loosely attached, intermediately attached, and tightly attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria.

H. Lee, I. Kang, P. Singh, 2013, 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.