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Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.
Anim Biosci. 2024 Apr 26. doi: 10.5713/ab.23.0518. Online ahead of print.
Anim Biosci. 2024.
PMID: 38665076
Free article.
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.
Sujiwo J, Lee S, Kim D, Lee HJ, Oh S, Jung Y, Jang A.
Sujiwo J, et al.
Foods. 2024 Jan 16;13(2):280. doi: 10.3390/foods13020280.
Foods. 2024.
PMID: 38254581
Free PMC article.
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Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality.
Kim HJ, Sujiwo J, Kim HJ, Jang A.
Kim HJ, et al. Among authors: sujiwo j.
Food Sci Anim Resour. 2019 Jun;39(3):418-429. doi: 10.5851/kosfa.2019.e37. Epub 2019 Jun 30.
Food Sci Anim Resour. 2019.
PMID: 31304471
Free PMC article.
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Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage.
Sujiwo J, Kim HJ, Song SO, Jang A.
Sujiwo J, et al.
Meat Sci. 2019 Mar;149:120-125. doi: 10.1016/j.meatsci.2018.11.017. Epub 2018 Nov 23.
Meat Sci. 2019.
PMID: 30503991
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Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values.
Sujiwo J, Kim D, Jang A.
Sujiwo J, et al.
Poult Sci. 2018 Aug 1;97(8):2887-2894. doi: 10.3382/ps/pey138.
Poult Sci. 2018.
PMID: 29669069
Free article.
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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea.
Sujiwo J, Kim D, Yoon JY, Kim H, Kim JS, Lee SK, Jang A.
Sujiwo J, et al.
Korean J Food Sci Anim Resour. 2017;37(2):181-190. doi: 10.5851/kosfa.2017.37.2.181. Epub 2017 Apr 30.
Korean J Food Sci Anim Resour. 2017.
PMID: 28515642
Free PMC article.
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