Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Kim ,  Ji-Han ,  Ju 외 10명

한국축산식품학회지

2015 .01

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Kim ,  Young Joo ,  Pa 외 12명

한국축산식품학회지

2016 .01

Survey of Naturally Cured Commercial Hams on the Market in Korea

Da Hun Jeong ,  Su Min Bae ,  Seung Hwa Gwak 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams

Su Min Bae ,  Da Hun Jeong ,  Yeongmi Yoo 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Physicochemical and biological properties of dry-cured ham manufactured with Hanwoo and Holstein during aging

Sol-Hee Lee ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

남기창 ,  Dong-Gyun Yim ,  Jong-Hyun Jung 외 1명

한국축산학회지

2019 .01

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang ,  Young-Hwa ,  Sabikun 외 6명

Food science of animal resources

2019 .01

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Hwang ,  Young-Hwa ,  Sabikun 외 6명

한국축산식품학회지

2018 .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

Quality Improvement of Pork Loin by Dry Aging

Lee ,  Cheol Woo ,  Lee 외 12명

한국축산식품학회지

2016 .01

Analysis of the electrical properties of pork to discriminate between fresh and frozen/thawed pork

Jun-Hwi So ,  Seon Ho Hwang ,  Sung Yong Joe 외 1명

Korean Journal of Agricultural Science

2021 .12

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Choi ,  Yun-Sang ,  Ku 외 11명

한국축산식품학회지

2015 .01

Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method

Ki Youeng Joung ,  Hyeonbin O ,  So Yeon Shin 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Quality comparison between imported hams from black and white pigs available in the market

Ki-Chang Nam ,  Cheo ,  un Jo 외 5명

Korean Journal of Agricultural Science

2018 .12

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Gil ,  Juae ,  Kim 외 8명

한국축산식품학회지

2016 .01

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Choi ,  Yun-Sang ,  Kim 외 14명

한국축산식품학회지

2017 .01

Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham

Kim ,  Seung Wook ,  Ga 외 9명

한국축산식품학회지

2017 .01

Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System

Seonyeong Kang ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Correlation of electrical conductivity and color with water loss and shear force of pork loin

Hayeon Jeon ,  Seul-Ki-Chan Jeong ,  Seonmin Lee 외 7명

Korean Journal of Agricultural Science

2024 .09