Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat von Kim, Y.J, Jin, S.K, Yang, H.S

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Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage von Hur, S J, Jin, S K, Park, J H, Jung, S W, Lyu, H J

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Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea von Choi, J S, Jin, S K, Jeong, Y H, Jung, Y C, Jung, J H, Shim, K S, Choi, Y I

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Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage von Jin, S K, Park, J H

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Efficacy of tomato powder as antioxidant in cooked pork patties von Kim, I S, Jin, S K, Yang, M R, Chu, G M, Park, J H, Rashid, R H I, Kim, J Y, Kang, S N

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The development of imitation crab stick containing chicken breast surimi von Jin, S.K., Kim, I.S., Choi, Y.J., Kim, B.G., Hur, S.J.

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Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts von Park, J.H., Kang, S.N., Chu, G.M., Jin, S.K.

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Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi von Jin, Sang-Keun, Kim, Il-Suk, Kim, Su-Jung, Jeong, Ki-Jong, Choi, Yeung-Joon, Hur, Sun-Jin

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Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages von Park, J H, Kang, S N, Shin, D, Hur, I C, Kim, I S, Jin, S K

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Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat von Hur, S.J., Choi, B.D., Choi, Y.J., Kim, B.G., Jin, S.K.

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Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste von Lim, H J, Kim, G D, Jung, E Y, Seo, H W, Joo, S T, Jin, S K, Yang, H S

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THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE von KIM, Y.J., JIN, S.K., PARK, W.Y., KIM, B.W., JOO, S.T., YANG, H.S.

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The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack von Jin, S K, Hur, I C, Jeong, J Y, Choi, Y J, Choi, B D, Kim, B G, Hur, S J

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The development of sausage including meat from spent laying hen surimi von Jin, S K, Kim, I S, Jung, H J, Kim, D H, Choi, Y J, Hur, S J

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Hematological and Serum Biochemical Parameters of Korean Native Goats Fed with Spent Mushroom Substrate von Park, J.H., Yoon, S.H., Kim, S.W., Shin, D., Jin, S.K., Yang, B.S., Cho, Y.M.

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Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage von Jo, C, Jin, S.K, Ahn, D.U

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Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage von Jin, S.K, Park, J.H

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Volatile production and lipid oxidation in irradiated cooked sausage as related to packaging and storage von Ahn, D.U, Olson, D.G, Jo, C, Love, J, Jin, S.K

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Physicochemical Characteristics and Fatty Acid Composition of the Meat from Korean Native Black Pig with Different Slaughter Weight von Kim, I.S. (Jinju National University, Jinju, Republic of Korea), Jin, S.K. (Jinju National University, Jinju, Republic of Korea), Jo, C.R. (Chungnam National University, Daejeon, Republic of Korea), Lee, M.H. (Seoul National University, Seoul, Republic of Korea), Jang, A.R. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), E-mail: aerajang@rda.go.kr

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Relationships between Single Nucleotide Polymorphism Markers and Meat Quality Traits of Duroc Breeding Stocks in Korea von Choi, J.S, Jin, S.K, Jeong, Y.H, Jung, Y.C, Jung, J.H, Shim, K.S, Choi, Y.I

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