Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham von Choe, Juhui, Kim, Hack-Youn

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Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system von Go, Ha-Yoon, Park, Sin-Young, Kim, Hack-Youn

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Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin von Park, Sin-Young, Kim, Hack-Youn

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Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages von Choi, Da-Mi, Kang, Kyu-Min, Kang, Sun-Moon, Kim, Hack-Youn

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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System von Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn

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Fried pork loin batter quality with the addition of various dietary fibers von Park, Sin-Young, Kim, Hack-Youn

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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea von Lee, Sol-Hee, Kim, Hack-Youn

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Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer von Choe, Juhui, Kim, Hack-Youn

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Quality properties of whole milk powder on chicken breast emulsion-type sausage von Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn

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Tenderization effect of soy sauce on beef M. biceps femoris von Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Lee, Mi-Ai, Hwang, Ko-Eun, Song, Dong-Heon, Lim, Yun-Bin, Kim, Cheon-Jei

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Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin von Lee, Jeong-Ah, Kim, Hack-Youn

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The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation von Lee, Mi-Ai, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Shim, So-Yeon, Chung, Hae-Kyung, Kim, Cheon-Jei

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The expression and localization of V-ATPase and cytokeratin 5 during postnatal development of the pig epididymis von Park, Yun-Jae, Kim, Ji-Hyuk, Kim, Hack-Youn, Park, Hee-Bok, Choe, Juhui, Kim, Gye-Woong, Baek, Sun-Young, Chung, Hak-Jae, Park, Yoo-Jin, Kim, Bongki

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Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive von Park, Sin-Young, Kim, Hack-Youn

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Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae) von Choe, Ju-Hui, Kim, Hack-Youn

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Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin von Park, Sin-Young, Kim, Hack-Youn

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Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties von Lee, Sol-Hee, Kim, Hack-Youn

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Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork von Lee, Sol-Hee, Joe, Sung-Duck, Kim, Gye-Woong, Kim, Hack-Youn

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Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs von Kim, Gye-Woong, Kim, Hack-Youn

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Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense von Kim, Sun-Gyeom, Kim, Hack-Youn

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