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Asian-Australasian Journal of Animal Sciences|September 14, 2018
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat qualityIshamri Ismail, Young-Hwa Hwang, Allah Bakhsh, et al.Food Science of Animal Resources|July 16, 2019
Changes in Sensory Compounds during Dry Aging of Pork CutsYoung-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, et al.Food Science of Animal Resources|January 18, 2020
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black GoatYoung-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, et al.Meat Science|April 27, 2010
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerkyHan-Sul Yang, Young-Hwa Hwang, Seon-Tea Joo, et al.Journal of Animal Science and Technology|October 22, 2020
Effects of carcass weight increase on meat quality and sensory properties of pork loinYoung-Hwa Hwang, Se-Jin Lee, Eun-Yeong Lee, et al.Korean Journal for Food Science of Animal Resources|November 18, 2017
Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo SteersSung-Hyun Joo, Kyu-Won Lee, Young-Hwa Hwang, et al.Electrophoresis|March 7, 2013
Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometryGap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang, et al.Food Science of Animal Resources|November 16, 2023
Multi-Omics Approaches to Improve Meat Quality and Taste CharacteristicsYoung-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, et al.Food Science of Animal Resources|December 11, 2020
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. <i>longissimus thoracis et lumborum</i>) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin QualitySumin Song, Huilin Cheng, Eun-Young Jung, et al.Korean Journal for Food Science of Animal Resources|May 5, 2018
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black GoatYoung-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, et al.Pageof 10