Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

Ha ,  Jimyeong ,  Kim 외 13명

한국축산식품학회지

2017 .01

Analysis on difference of consumer’s evaluation on visual features of pork cuts

Yee Eun Lee ,  Hyun Jung Lee ,  Minsu Kim 외 4명

한국축산학회지

2021 .01

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Kim ,  Minsu ,  Choe 외 10명

Food science of animal resources

2019 .01

Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea

Kim ,  Jung Hyun ,  Hu 외 3명

한국축산식품학회지

2018 .01

육우 비선호부위를 활용한 재구성육제품의 품질특성

최형규 ,  최현수 ,  최영석 외 2명

동물생명과학연구

2015 .06

Beef, pork, and chicken cooked by roasting and boiling were quantified for texture and color using TPA and color measurement

Jeongmin Kim ,  Gi-Hyung Ryu ,  Bon-Jae Gu

한국식품영양과학회 학술대회발표집

2024 .10

Changing consumer beef consumption and perception

Jae Bong Chang

Korean Journal of Agricultural Science

2023 .03

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang ,  Young-Hwa ,  Sabikun 외 6명

Food science of animal resources

2019 .01

Validation of Analysis Method for Manganese, Selenium, Zinc and Cobalt in Livestock Products(Chicken, Egg, Beef and Pork) Using ICP-MS

Ji-Yeon Ham ,  Taehyun Ahn ,  Seung Jung Shin 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

단체급식소 쇠고기 이용 실태 및 영양사의 쇠고기 품질에 대한 인식

이경은 ,  주신윤 ,  임경숙 외 1명

대한영양사협회 학술지

2017 .01

Nutritional Compositions and Storage Stability of Freeze-Dried Beef and Pork by Different Subprimal Cuts

A ,  in Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

Seo ,  Jina ,  Seo 외 9명

한국축산식품학회지

2016 .01

Determination of Indicators for Dry Aged Beef Quality

Lee ,  Heeyoung ,  Jang 외 10명

Food science of animal resources

2019 .01

Factors affecting consumers’ preferences for US beef

Jeongho Yoo ,  Sounghun Kim ,  Juyoung Yoo

Korean Journal of Agricultural Science

2018 .12

Texture Softening of Beef and Chicken by Enzyme Injection Process

Eom ,  Sung-Hwan ,  Lee 외 8명

한국축산식품학회지

2015 .01

Analysis beef consumption using SUR

Ye Bon Cha ,  Ho Young Rho ,  Joon Byeong Hwang 외 1명

Korean Journal of Agricultural Science

2020 .06

자연산 및 양식산 메기의 미네랄 함량 및 영양평가

계현진 ,  심길보 ,  임치원 외 4명

수산해양교육연구

2015 .10

Quality characteristics of the enhanced beef using winter mushroom juice

최윤상 ,  Kyung Jo ,  Seonmin Lee 외 2명

한국축산학회지

2020 .01

Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease

Smith ,  Stephen B.

한국축산식품학회지

2016 .01

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01