Su Min Bae

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Topics

Replacement Therapy

Atomic Force Microscopy

Top Venues

Food science of animal resources

Journal of animal science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Su Min Bae, Jong Youn Jeong
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Food science of animal resources 44 (4) (2024)
Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong
Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders. Food science of animal resources 44 (5) (2024)
Su Min Bae, Jong Youn Jeong
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Food science of animal resources 44 (4) (2024)
Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. Food science of animal resources 43 (3) (2023)
Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. Food science of animal resources 43 (3) (2023)
Jiye Yoon, Su Min Bae, Jong Youn Jeong
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food science of animal resources 43 (2) (2023)
Jiye Yoon, Su Min Bae, Jong Youn Jeong
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food science of animal resources 43 (2) (2023)
Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food science of animal resources 41 (5) (2021)
Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder. Food science of animal resources 41 (6) (2021)
Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong
Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products. Food science of animal resources 40 (4) (2020)
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages. Food science of animal resources 40 (6) (2020)
Su Min Bae, Min Guk Cho, Jong Youn Jeong
Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts. Food science of animal resources 40 (2) (2020)
Su Min Bae, Jae Hyeong Choi, Jong Youn Jeong
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products. Journal of animal science and technology 62 (6) (2020)
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak
Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products. Food science of animal resources 40 (5) (2020)
Su Min Bae, Min Guk Cho, Jong Youn Jeong
The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts. Food science of animal resources 40 (2) (2020)