Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Hong ,  Geun-Pyo ,  Chun 외 3명

한국축산식품학회지

2012 .01

Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork

Hong ,  Geun-Pyo ,  Pa 외 10명

한국축산식품학회 학술발표초록집

2006 .01

Effect of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties

Kim Jee-Yeon ,  Hong Geun-Pyo ,  Pa 외 4명

한국축산식품학회지

2006 .01

Ohmic Heating을 이용한 동결육의 해동

윤철구 ,  이도현 ,  박지용

한국식품과학회지

1998 .08

Effect of Frequency Intensity on the Ohmic Thawing Process in Frozen Gelatin Matrix

Kim ,  Jee-Yeon ,  Pa 외 6명

한국축산식품학회 학술발표초록집

2005 .01

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Ku ,  Su Kyung ,  Jeong 외 10명

한국축산식품학회지

2014 .01

염수 침지식 및 전극 접촉식 저전압 Ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과

홍근표 ,  민상기 ,  고세희 외 3명

한국축산식품학회지

2007 .01

A Numerical Modeling of Thawing Rate for Frozen Pork using High Pressure Assisted Thawing Technique

Ryu ,  Hyun-Sik ,  Pa 외 4명

한국축산식품학회 학술발표초록집

2004 .01

Effects of Thawing Temperature on the Physicochemical and Sensory Properties of Frozen Pre-Rigor Beef Muscle

Eui-Soo Lee ,  Jong-Youn Jeong ,  Long-Hao Yu 외 4명

Food Science and Biotechnology

2007 .08

The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat

Geun-Pyo Hong ,  Sung-Hee Pa ,  k 외 4명

Food Science and Biotechnology

2005 .10

Effects of Air Blast Thawing Combined with Infrared Radiation on Physical Properties of Pork

Hong ,  Geun-Pyo ,  Shim 외 5명

한국축산식품학회지

2009 .01

Effect of Freezing and Thawing Process on Physicochemical Characteristics of Mushroom

Min-Young Jang ,  Yeon-Ji Jo ,  Ye-Chul Choi 외 4명

한국식품영양과학회 학술대회발표집

2013 .11

A Numerical Modelling for the Prediction of Phase Transition Time(Ice-Water) in Frozen Gelatin Matrix by Ohmic Thawing Process

Kim ,  Jee-Yeon ,  Pa 외 4명

한국축산식품학회 학술발표초록집

2004 .01

Ohmic and Conventional Heating of Mulberry Fruits Juice : Physicochemical Properties and Antioxidant Activity

Youngeon Kim ,  Jiwon Yang ,  Jieun Pa 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

Hong ,  Geun-Pyo ,  Chun 외 5명

한국축산식품학회지

2014 .01

주파수에 따른 초음파 해동처리가 냉동 돈육의 이화학적 특성에 미치는 효과

김진세 ,  박석호 ,  최동수 외 7명

Food Science and Preservation

2017 .04

Physicochemical Characterization of Onion Depending on Different Freezing and Thawing Process

Kyung-Hun Jung ,  Ye-Chul Choi ,  Yeon-Ji Jo 외 4명

한국식품영양과학회 학술대회발표집

2013 .11