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Publications by Yang-Il Choi

Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat

Food Science of Animal Resources

English

Comparison of Quality and Bioactive Compounds in Chicken Thigh Meat From Conventional and Animal Welfare Farm in Korea

Korean Journal of Poultry Science

English

Related publications

Meat Yield and the Effects of Curing on the Characteristics of Snail Meat

English

Overview of Sodium Nitrite as a Multifunctional Meat-Curing Ingredient

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Manufacturing Engineering

English

Studies on Utilization of Whey Protein Concentrate (WPC) for the Meat Products

Nihon Chikusan Gakkaiho

English

Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix

English

Studies on Curing of Meat Products-I

Nippon Suisan Gakkaishi

Aquatic Science

English

Effects of Post-Exercise Whey Protein vs. Whey Protein Plus Creatine Consumption in Females

Journal of the International Society of Sports Nutrition

English

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Journal of Food Quality

English

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Asian-Australasian Journal of Animal Sciences

English

A Survey on Salmonella Contamination of Chicken Meat and Its Prevention

Journal of the Japan Veterinary Medical Association

English