Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

Por Seo, Hyun-Woo, Seo, Jin-Kyu, Yang, Han-Sul
Publicado no Korean J Food Sci Anim Resour (2016)

Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum

Por Seo, Hyun-Woo, Seo, Jin-Kyu, Yang, Han-Sul
Publicado no J Anim Sci Technol (2016)

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Por Kim, Gap-Don, Yang, Han-Sul, Jeong, Jin-Yeon
Publicado no Korean J Food Sci Anim Resour (2016)

Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

Por Jin, Sang-Keun, Yang, Han-Sul, Choi, Jung-Seok
Publicado no Korean J Food Sci Anim Resour (2017)

Characteristics of pork belly consumption in South Korea and their health implication

Por Choe, Jee-Hwan, Yang, Han-Sul, Lee, Sang-Hoon, Go, Gwang-Woong
Publicado no J Anim Sci Technol (2015)

Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis

Por Jeong, Jin-Yeon, Jung, Eun-Young, Jeong, Tae-Chul, Yang, Han-Sul, Kim, Gap-Don
Publicado no Korean J Food Sci Anim Resour (2016)

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

Por Seo, Jin-Kyu, Yum, Hyeon-Woong, Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul
Publicado no Korean J Food Sci Anim Resour (2016)

Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

Por Jin, Sang-Keun, Go, Gwang-woong, Jung, Eun-Young, Lim, Hyun-Jung, Yang, Han-Sul, Park, Jae-Hong
Publicado em 2014

Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

Por Kang, Sung-Won, Kim, Hye-Min, Rahman, M. Shafiur, Kim, Ah-Na, Yang, Han-Sul, Choi, Sung-Gil
Publicado no Korean J Food Sci Anim Resour (2017)

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Por Yum, Hyeon-Woong, Seo, Jin-Kyu, Jeong, Jin-Yeon, Kim, Gap-Don, Rahman, M. Shafiur, Yang, Han-Sul
Publicado no Korean J Food Sci Anim Resour (2018)

The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick

Por Jin, Sang-Keun, Hwang, Jin-Won, Moon, Sungsil, Choi, Yeung-Joon, Kim, Gap-Don, Jung, Eun-Young, Yang, Han-Sul
Publicado no Korean J Food Sci Anim Resour (2014)

Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

Por Kim, Gap-Don, Go, Gwang-woong, Lim, Hyun-Jung, Jung, Eun-Young, Seo, Hyun-Woo, Jeong, Jin-Yeon, Joo, Seon-Tea, Yang, Han-Sul
Publicado no Korean J Food Sci Anim Resour (2014)

Physicochemical characteristics and fatty acid profiles of muscle tissues from Hanwoo steers fed a total mixed ration supplied with medicinal plant by-products

Por Lee, Shin Ja, Kim, Do Hyung, Yang, Han Sul, Nam, Ki Chang, Ahn, Seung Kyu, Park, Sung Kwon, Choi, Chang Weon, Lee, Sung Sill
Publicado no Asian-Australas J Anim Sci (2017)