Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

由 Baek, Ki Ho, Utama, Dicky Tri, Lee, Seung Gyu, An, Byoung Ki, Lee, Sung Ki
發表在 Asian-Australas J Anim Sci (2016)

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

由 Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Jang, Aera, Pak, Jae In, Lee, Sung Ki
發表在 Asian-Australas J Anim Sci (2018)

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

由 Yoo, Ji Hyun, Kim, Ji Won, Yong, Hae In, Baek, Ki Ho, Lee, Hyun Jung, Jo, Cheorun
發表在 Food Sci Anim Resour (2020)

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

由 Kim, Hyun Cheol, Baek, Ki Ho, Ko, Yoon-Joo, Lee, Hyun Jung, Yim, Dong-Gyun, Jo, Cheorun
發表在 Molecules (2020)

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

由 Utama, Dicky Tri, Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
發表在 Asian-Australas J Anim Sci (2018)

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

由 Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Chung, Woon Si, Chung, In Ae, Jeon, Jung Tae, Lee, Sung Ki
發表在 Asian-Australas J Anim Sci (2017)

Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

由 Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Kim, Hye-Kyung, Cho, Chang-Yeon, Lee, Cheol-Koo, Lee, Sung Ki
發表在 Korean J Food Sci Anim Resour (2016)

Inactivation of Salmonella Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic Matter

由 Baek, Ki Ho, Heo, Ye Seul, Park, Joo Young, Kang, Taemin, Lee, Yee Eun, Lim, Junghyun, Kim, Seong Bong, Jo, Cheorun
發表在 Foods (2020)

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

由 Ali, Mahabbat, Baek, Ki Ho, Lee, Seong-Yun, Kim, Hyun Cheol, Park, Ji-Young, Jo, Cheorun, Jung, Jong Hyun, Park, Hwa Chun, Nam, Ki-Chang
發表在 Food Sci Anim Resour (2021)