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Page 1
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.
Food Sci Anim Resour. 2022 Mar;42(2):332-340. doi: 10.5851/kosfa.2022.e6. Epub 2022 Mar 1.
Food Sci Anim Resour. 2022.
PMID: 35310570
Free PMC article.
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.
Choe J, Min JS, Lee SO, Khan MI, Yim DG, Lee M, Jo C.
Choe J, et al. Among authors: min js.
Korean J Food Sci Anim Resour. 2018 Jul;38(3):433-441. doi: 10.5851/kosfa.2018.38.3.433. Epub 2018 Jul 31.
Korean J Food Sci Anim Resour. 2018.
PMID: 30018488
Free PMC article.
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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology.
Min JS, Lee SO, Khan MI, Yim DG, Seol KH, Lee M, Jo C.
Min JS, et al.
Lipids Health Dis. 2015 Jul 23;14:77. doi: 10.1186/s12944-015-0074-6.
Lipids Health Dis. 2015.
PMID: 26201850
Free PMC article.
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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.
Khan MI, Min JS, Lee SO, Yim DG, Seol KH, Lee M, Jo C.
Khan MI, et al. Among authors: min js.
Lipids Health Dis. 2015 Aug 11;14:89. doi: 10.1186/s12944-015-0091-5.
Lipids Health Dis. 2015.
PMID: 26260472
Free PMC article.
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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.
Min JS, Khan MI, Lee SO, Yim DG, Seol KH, Lee M, Jo C.
Min JS, et al.
Korean J Food Sci Anim Resour. 2016;36(1):23-8. doi: 10.5851/kosfa.2016.36.1.23. Epub 2016 Feb 28.
Korean J Food Sci Anim Resour. 2016.
PMID: 27499660
Free PMC article.
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Comparison of indicators of microbial quality of meat during aerobic cold storage.
Byun JS, Min JS, Kim IS, Kim JW, Chung MS, Lee M.
Byun JS, et al. Among authors: min js.
J Food Prot. 2003 Sep;66(9):1733-7. doi: 10.4315/0362-028x-66.9.1733.
J Food Prot. 2003.
PMID: 14503737
Free article.
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