Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview von Dashdorj, Dashmaa, Amna, Touseef, Hwang, Inho

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Dry aging of beef; Review von Dashdorj, Dashmaa, Tripathi, Vinay Kumar, Cho, Soohyun, Kim, Younghoon, Hwang, Inho

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Erratum to: Dry aging of beef; Review von Dashdorj, Dashmaa, Tripathi, Vinay Kumar, Cho, Soohyun, Kim, Younghoon, Hwang, Inho

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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef von Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho

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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Agingfor m. longissimus and biceps femoris of Hanwoo Beef von 양지은, Dashmaa Dashdorj, 황인호

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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef von Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho

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Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef von Ba, Hoa Van, Park, KyoungMi, Dashmaa, Dashdorj, Hwang, Inho

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Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of K orean native cattle beef von Ba, Hoa Van, Park, KyoungMi, Dashmaa, Dashdorj, Hwang, Inho

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Erratum to: Dry aging of beef; Review von Dashdorj, Dashmaa, Tripathi, Vinay Kumar, Cho, Soohyun, Kim, Younghoon, Hwang, Inho

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Dry aging of beef; Review von Dashdorj, Dashmaa, Tripathi, Vinay Kumar, Cho, Soohyun, Kim, Younghoon, Hwang, Inho

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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle von Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho

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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces von An Kim, Yong, Van Ba, Hoa, Dashdorj, Dashmaa, Hwang, Inho

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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle von Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho

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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces von Kim, Yong An, Van Ba, Hoa, Dashdorj, Dashmaa, Hwang, Inho

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Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle von Dashdorj, Dashmaa, Hwang, In-Ho

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Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing von Dashdorj, Dashmaa, Oliveros, Maria Cynthia R, Hwang, In-Ho

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Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle von Dashmaa, Dashdorj, Yang, Jieun, Ba, Hoa Van, Ryu, Kyeong-Seon, Hwang, Inho

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Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds von Dashmaa, Dashdorj, Cho, Byung-Wook, Odkhuu, Ganbat, Park, Kyoung-Mi, Do, Kyoung-Tag, Lee, Ki-Hwan, Seo, Kang-Seok, Choi, Jae-Gwan, Lee, Moon-Jun, Cho, In-Kyung, Ryu, Kyeong-Seon, Jeong, Da-Woon, Hwang, In-Ho

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