Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

Por Choi, Hyung-Gyu, Choi, Hyun-Su, Choi, Young-Seok, Jung, Myung-Ok, Choi, Jung-Seok, Choi, Yang-Il
Publicado no Korean J Food Sci Anim Resour (2016)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Por Lee, Hyun-Joo, Lee, Jae-Joon, Jung, Myung-Ok, Choi, Jung-Seok, Jung, Ji-Taek, Choi, Yang-Il, Lee, Jin-Kyu
Publicado no Korean J Food Sci Anim Resour (2017)

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Por Choi, Yeong-Seok, Lee, Jin-Kyu, Jung, Ji-Taek, Jung, Young-Chul, Jung, Jong-Hyun, Jung, Myung-Ok, Choi, Yang-Il, Jin, Sang-Keun, Choi, Jung-Seok
Publicado no Korean J Food Sci Anim Resour (2016)