Seung Hwa Gwak

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Jong-Youn Jeong, Jiye Yoon, S. Bae, 2021, Food Science of Animal Resources.

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jong-Youn Jeong, Jiye Yoon, S. Bae, 2020, Food science of animal resources.

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jong-Youn Jeong, Jiye Yoon, S. Bae, 2020, Food science of animal resources.

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

Jong-Youn Jeong, Jiye Yoon, S. Bae, 2021, Food science of animal resources.