Dong‐Heon Song

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

Yun‐Sang Choi, Hyun‐Wook Kim, Ko‐Eun Hwang et al. · Meat Science · 2013 · 102 citations

Food Chemistry, Nutrition, Dietary Fiber +6

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

Yun‐Sang Choi, Kwaon-Sik Park, Hyun‐Wook Kim et al. · Meat Science · 2012 · 101 citations

Nutrition, Food Composition, Animal Nutrition +10

Effects of irradiation source and dose level on quality characteristics of processed meat products

Youn‐Kyung Ham, Hyun‐Wook Kim, Ko‐Eun Hwang et al. · Radiation Physics and Chemistry · 2016 · 73 citations

Dose Level, Meat Packaging, Food Irradiation +11

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

Yun‐Sang Choi, Young-Boong Kim, Ko‐Eun Hwang et al. · Poultry Science · 2016 · 67 citations · Full text

Pork Fat Level, Nutrition, Reduced-fat Chicken Sausages +13

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Hyun‐Wook Kim, Yun‐Sang Choi, Ji-Hun Choi et al. · Meat Science · 2013 · 63 citations

Food Analysis, Soy Sauce, Food Preservation +6