 1. Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage
سال انتشار: June 2014
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Kang, Sun Moon
نشانگر دیجیتالی شیء: 10.5851/kosfa.2014.34.3.273
[ شماره صفحات 273-279 ]
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2. Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)
سال انتشار: December 2013
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Kang, Sun Moon
نشانگر دیجیتالی شیء: 10.5851/kosfa.2013.33.6.752
[ شماره صفحات 752-756 ]
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3. Physico-chemical Meat quality and sensory properties of Holstein steer beef by different feeding conditions of agricultural by-product TMR
سال انتشار: February 2016
ژورنال: Journal Of Agriculture & Life Science
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.14397/jals.2016.50.1.211
[ شماره صفحات 211-222 ]
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4. Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
سال انتشار: June 2017
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.5851/kosfa.2017.37.3.440
[ شماره صفحات 440-448 ]
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5. Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
سال انتشار: February 2016
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.5851/kosfa.2016.36.1.68
[ شماره صفحات 68-76 ]
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6. Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow
سال انتشار: December 2013
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.5851/kosfa.2013.33.6.708
[ شماره صفحات 708-714 ]
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7. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
سال انتشار: August 2013
ژورنال: Meat Science
نویسنده اول: Kang, Geunho
نشانگر دیجیتالی شیء: 10.1016/j.meatsci.2013.03.034
[ شماره صفحات 495-499 ]
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8. Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat
سال انتشار: January 2016
ژورنال: Animal Production Science
نویسنده اول: Seong, PilNam
نشانگر دیجیتالی شیء: 10.1071/an14545
[ شماره صفحات 1551-0 ]
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9. Effect of Parity on Meat Quality and Composition of Loin and Top Round Muscles from Hanwoo Cow Beef
سال انتشار: December 2012
ژورنال: Ann. Anim. Resour. Sci.
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.12718/aars.2012.23.2.95
[ شماره صفحات 95-103 ]
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10. Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages
سال انتشار: October 2014
ژورنال: Korean Journal For Food Science Of Animal Resources
نویسنده اول: Cho, Soohyun
نشانگر دیجیتالی شیء: 10.5851/kosfa.2014.34.5.674
[ شماره صفحات 674-682 ]
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