Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

by Woo-Hee Cho, Jae-Suk Choi
Published 2021-08-01

Optimization of Texture-Modified Yellowfin Sole (<i>Pleuronectes aspera)</i> by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

by Woo-Hee Cho, Sung-Joon Yoon, Jae-Suk Choi
Published 2021-04-01

Development of a Home Meal Replacement Product Containing Braised Mackerel (<i>Scomber japonicus</i>) with Radish (<i>Raphanus sativus</i>)

by Gabriel Tirtawijaya, Seung Rok Kim, Woo Hee Cho, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Published 2021-05-01

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

by Bertoka Fajar Surya Perwira Negara, Gabriel Tirtawijaya, Woo-Hee Cho, Dicky Harwanto, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Published 2021-09-01

Polyp Clearance via Operative and Endoscopic Polypectomy in Patients With Peutz-Jeghers Syndrome After Multiple Small Bowel Resections

by Do Hyun Lee, Hyun Deok Shin, Woo Hee Cho, Kyoung Hwang Shin, Sora Lee, Jeong Eun Shin, Hwan Namgung, Ji Eun Gwon
Published 2014-10-01

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (<i>Scomber japonicus</i>)

by Gabriel Tirtawijaya, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Published 2021-08-01

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (<i>Scomber japonicus</i>)

by Bertoka Fajar Surya Perwira Negara, Mi-Jeong Lee, Gabriel Tirtawijaya, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Published 2021-07-01