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Journal of Animal Science and Technology|August 21, 2015
Discrimination of the commercial Korean native chicken population using microsatellite markersNu Ri Choi, Dong Won Seo, Slim Ben Jemaa, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef PattiesCheol Woo Lee, Hyun Min Choi, Su Yeon Kim, et al.
Journal of Agricultural and Food Chemistry|January 23, 2020
Plasma-Polymerized Phlorotannins and Their Enhanced Biological ActivitiesHyun-Joo Kim, Hae In Yong, Byong Won Lee, et al.
Korean Journal for Food Science of Animal Resources|May 20, 2016
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic PressureHyun-Joo Kim, Hae In Yong, Hyun Jung Lee, et al.
Food Science of Animal Resources|March 19, 2019
Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging TimeKyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, et al.
Korean Journal for Food Science of Animal Resources|August 9, 2016
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork LoinJoong-Seok Min, Muhammad I Khan, Sang-Ok Lee, et al.
Food Science of Animal Resources|August 1, 2020
Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells <i>In Vitro</i>Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meatZbigniew A Kruk, Hyun Joo Kim, Yun Ji Kim, et al.
Poultry Science|October 13, 2014
Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickensDinesh D Jayasena, Sun Hyo Kim, Hyun Jung Lee, et al.
Journal of the Science of Food and Agriculture|August 27, 2014
Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cutDinesh D Jayasena, Samooel Jung, Sun Hyo Kim, et al.
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