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K.B. Chin

Chonnam National University

10

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106

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Quality Characteristics of Low-Fat Pork Sausages with Paprika Powder

2018
- G. H. Kim
- K.B. Chin
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Evaluation of Pork Skin Gelatin on Rheological Properties of Pork Myofibrillar Protein Gel at Different Salt Concentrations

2017
- C. Lee
- K.B. Chin
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Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination

2017 Food Control
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Quantification of loosely associated and tightly associated bacteria on broiler carcass skin using swabbing, stomaching, and grinding methods

2015 Poultry Science
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Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels

2015 Meat Science
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Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets

2014 Poultry Science
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