Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Jo
Asian-Australas J Anim Sci. 2014;27(2):256-265.   Published online 2014 Feb 1     DOI: https://doi.org/10.5713/ajas.2013.13417
Citations to this article as recorded by Crossref logo
Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Ki Ho Baek, Dicky Tri Utama, Seung Gyu Lee, Byoung Ki An, Sung Ki Lee
Asian-Australasian Journal of Animal Sciences.2016; 29(6): 865.     CrossRef
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Hyun-Joo Kim, Hae In Yong, Hyun Jung Lee, Samooel Jung, Joong-Ho Kwon, Kang Nyung Heo, Cheorun Jo
Korean Journal for Food Science of Animal Resource.2016; 36(2): 283.     CrossRef
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
E. Georget, R. Sevenich, K. Reineke, A. Mathys, V. Heinz, M. Callanan, C. Rauh, D. Knorr
Innovative Food Science & Emerging Technologies.2015; 27: 1.     CrossRef
Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat
Amali U. Alahakoon, Dinesh D. Jayasena, Samooel Jung, Sun Hyo Kim, Hyun Joo Kim, Cheorun Jo
Journal of Food Processing and Preservation.2015; 39(6): 2332.     CrossRef
Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat
A. Jackowska-Tracz, M. Tracz
Polish Journal of Veterinary Sciences.2015;[Epub]     CrossRef
Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid
Hyun Joo Kim, Zbigniew A. Kruk, Yeonkuk Jung, Samooel Jung, Hyun Jung Lee, Cheorun Jo
Innovative Food Science & Emerging Technologies.2014; 26: 86.     CrossRef