Physicochemical properties of M. longissimus dorsi of Korean native pigs

by Gye-Woong Kim, Hack-Youn Kim
Published 2018-03-01

Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs

by Gye-Woong Kim, Hack-Youn Kim
Published 2018-06-01

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

by Juhui Choe, Gye-Woong Kim, Hack-Youn Kim
Published 2019-01-01

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

by Sol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim
Published 2020-01-01

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

by Sin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, Hack-Youn Kim
Published 2021-01-01

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

by Sol-Hee Lee, Sung-Duck Joe, Gye-Woong Kim, Hack-Youn Kim
Published 2020-11-01

Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems

by Sin-Young Park, Tae-Seok Oh, Gye-Woong Kim, Hack-Youn Kim
Published 2020-01-01

The expression and localization of V-ATPase and cytokeratin 5 during postnatal development of the pig epididymis

by Yun-Jae Park, Ji-Hyuk Kim, Hack-Youn Kim, Hee-Bok Park, Juhui Choe, Gye-Woong Kim, Sun-Young Baek, Hak-Jae Chung, Yoo-Jin Park, Bongki Kim
Published 2020-07-01