1. Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels. (March 2015) Authors: Lee, H.C.; Medellin-Lopez, M.; Singh, P.; Sansawat, T.; Chin, K.B.; Kang, I. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations. (March 2015) Authors: Lee, H.C.; Kang, I.; Chin, K.B. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of various drying temperatures of oven-drying on physicochemical properties and antioxidant activity of pork patties during refrigerated storage. (February 2016) Authors: Kim, H.; Chin, K.B. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 128 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination. (July 2017) Authors: Singh, P.; Lee, H.C.; Silva, M.F.; Chin, K.B.; Kang, I. Journal: Food control Issue: Volume 77(2017:Jul.) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗