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Food Chemistry|September 8, 2012
The functional property of egg yolk phosvitin as a melanogenesis inhibitorSamooel Jung, Dong Hee Kim, Jun Ho Son, et al.
Meat Science|November 28, 2024
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging systemSeul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, et al.
Asian-Australasian Journal of Animal Sciences|September 4, 2019
Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injectionJaesung Cho, Eun Young Ko, Kyung Jo, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient StorageHyun-Joo Kim, Mingu Kang, Hae In Yong, et al.
Meat Science|November 7, 2017
Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiationSo Yeon Kim, Hae In Yong, Ki Chang Nam, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilersKyung Haeng Lee, Samooel Jung, Hyun Joo Kim, et al.
Food Science of Animal Resources|July 6, 2026
Fat Level and Excessive Fat Percentage of RetailReady Pork Belly Slices by Quality GradePil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quality Assessment of the Breast Meat from Woorimatdag (TM) and BroilersSamooel Jung, Kyung Haeng Lee, Ki Chang Nam, et al.
Poultry Science|June 8, 2015
Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking processDinesh D Jayasena, Samooel Jung, Hyun Joo Kim, et al.
Food Science of Animal Resources|July 14, 2025
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality GradePil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, et al.
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