Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

af Yim, Dong-Gyun, Park, Sang-Woon, Chung, Ku-Young
Udgivet i J Anim Sci Technol (2015)

Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

af Yim, Dong-Gyun, Kim, Yu-Jin, Chung, Ku-Young
Udgivet i Korean J Food Sci Anim Resour (2015)

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

af Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
Udgivet i Korean J Food Sci Anim Resour (2015)

Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages

af Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
Udgivet i Asian-Australas J Anim Sci (2016)

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs

af Yim, Dong-Gyun, Hong, Doo-Il, Chung, Ku-Young
Udgivet i Asian-Australas J Anim Sci (2016)

Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

af Yim, Dong-Gyun, Chung, Eui-Gang, Chung, Ku-Young
Udgivet i Korean J Food Sci Anim Resour (2015)

Use of alternative curing salts for processing salamis

af Yim, Dong-Gyun, Chung, Ku-Young, Jo, Cheorun, Nam, Ki-Chang
Udgivet i Asian-Australas J Anim Sci (2018)

A Protocol for Comparing Dry and Wet EEG Electrodes During Sleep

af Leach, Sven, Chung, Ku-young, Tüshaus, Laura, Huber, Reto, Karlen, Walter
Udgivet i Front Neurosci (2020)

Noncontact Sleep Study by Multi-Modal Sensor Fusion

af Chung, Ku-young, Song, Kwangsub, Shin, Kangsoo, Sohn, Jinho, Cho, Seok Hyun, Chang, Joon-Hyuk
Udgivet i Sensors (Basel) (2017)