Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Por Kim, Ji-Han, Hong, Go-Eun, Lim, Ki-Won, Park, Woojoon, Lee, Chi-Ho
Publicado no Korean J Food Sci Anim Resour (2015)

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening

Por Song, Eun-Yeong, Pyun, Chang-Won, Hong, Go-Eun, Lim, Ki-Won, Lee, Chi-Ho
Publicado no Korean J Food Sci Anim Resour (2014)

p38 MAPK Participates in Muscle-Specific RING Finger 1-Mediated Atrophy in Cast-Immobilized Rat Gastrocnemius Muscle

Por Kim, Junghwan, Won, Kyung-Jong, Lee, Hwan Myung, Hwang, Byong-Yong, Bae, Young-Min, Choi, Whan Soo, Song, Hyuk, Lim, Ki Won, Lee, Chang-Kwon, Kim, Bokyung
Publicado em 2009