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Food Science of Animal Resources|March 13, 2026
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and ChickenMinjun Kim, Beobmo Ku, Jiwoo Kang, et al.
Food Science of Animal Resources|June 30, 2026
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and ChickenMinjun Kim, Beobmo Ku, Jiwoo Kang, et al.
Journal of Animal Science and Technology|February 20, 2025
Drone pupae extract enhances Hanwoo myosatellite cell function for cultivated meat productionNayoung Choi, Sanghun Park, Gyutae Park, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Grifola frondosa extract as a fetal bovine serum supplement for the culture of bovine muscle satellite cells under low serum conditionsIn-Sun Yu, Sang Yoon Choi, Jungseok Choi, et al.
Food Science of Animal Resources|January 17, 2024
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed OilSoyoung Jang, Chaeri Kim, Sanghun Park, et al.
Food Science of Animal Resources|April 29, 2026
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed OilSoyoung Jang, Chaeri Kim, Sanghun Park, et al.
Journal of Animal Science and Technology|February 17, 2022
Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom IIIYunhwan Park, Eunyoung Ko, Kwangwook Park, et al.
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