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List of works by Jong Youn Jeong

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

scientific article published on 31 December 2018

Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review

scientific article published on 01 October 2019

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

scientific article published on 01 September 2020

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

scientific article published on 31 December 2018

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

scientific article published on 01 July 2020

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

scientific article published on 01 November 2020

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

scientific article published on 01 March 2020

Probiotic Properties of <i>Lactiplantibacillus plantarum</i> LB5 Isolated from Kimchi Based on Nitrate Reducing Capability

scientific article published on 30 November 2020

Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite

scientific article published on 01 July 2020

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

scientific article published on 01 March 2020

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