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Korean Journal for Food Science of Animal Resources|September 13, 2018
Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal LoadSeon-Tea JooKorean Journal for Food Science of Animal Resources|May 5, 2018
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber CharacteristicsIshamri Ismail, Seon-Tea JooKorean Journal for Food Science of Animal Resources|January 25, 2017
Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo BeefTakafumi Gotoh, Seon-Tea JooKorean Journal for Food Science of Animal Resources|November 19, 2016
Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1<sup>++</sup> and 2) Hanwoo SteersYoung-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|May 19, 2017
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred CattleYoung-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|January 25, 2017
Consumer Acceptability of Intramuscular FatDamian Frank, Seon-Tea Joo, Robyn WarnerFoods (Basel, Switzerland)|November 27, 2019
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem TimeAllah Bakhsh, Young-Hwa Hwang, Seon-Tea JooFoods (Basel, Switzerland)|March 1, 2020
Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue SystemYoung-Hwa Hwang, Ishamri Ismail, Seon-Tea JooFood Science of Animal Resources|March 19, 2019
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and GoatIshamri Ismail, Young-Hwa Hwang, Seon-Tea JooMeat Science|June 13, 2017
Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beefSeon-Tea Joo, Young-Hwa Hwang, Damian FrankPageof 10