1. Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition. Issue 1 (December 2015) Authors: Choi, Jung; Jin, Sang-Keun; Lee, C. Journal: Journal of animal science and technology Issue: Volume 57:Issue 1(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage. (December 2015) Authors: Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok Journal: Meat science Issue: Volume 110(2015:Dec.) Page Start: 245 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage. (January 2021) Authors: Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don Journal: Meat science Issue: Volume 171(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage. (September 2019) Authors: Yim, Dong-Gyun; Seo, Jin-Kyu; Yum, Hyeon-Woong; Zahid, Md Ashrafuzzaman; Park, Jun-Young; Parvin, Rashida; Go, Jonghyun; Jin, Sang-Keun; Koo, Ok-Kyung; Yang, Han-Sul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage. (July 2023) Authors: Jin, Sang-Keun; Kim, Gap-Don Journal: Meat science Issue: Volume 201(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System. (4th June 2021) Authors: Jin, Sang-Keun; Kim, Gap-Don; Jeong, Jin-Yeon Other Names: Patarata Luis Academic Editor. Journal: Journal of food quality Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage. (December 2018) Authors: Jin, Sang-Keun; Choi, Jung Seok; Yang, Han-Sul; Park, Tae-Seon; Yim, Dong-Gyun Journal: Meat science Issue: Volume 146(2018) Page Start: 34 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. (November 2018) Authors: Jin, Sang-Keun; Hwang, Jin-won; Hur, Sun Jin; Kim, Gap-Don Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 97(2018) Page Start: 818 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. (March 2018) Authors: Kim, Gap-Don; Hur, Sun Jin; Park, Tae Seon; Jin, Sang-Keun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗