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Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
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An, Byoung-Ki
Utama, Dicky Tri
Lee, Sung Ki
Lee, Seung Gyu
Baek, Ki Ho
아세아태평양축산학회[2016]
Google Scholar네이버 전문정보
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High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage
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Baek, Ki Ho
Utama, Dicky Tri
Lee, Sung Ki
Lee, Seung Gyu
Jeon, Jung Tae
Chung, Woon Si
Chung, In Ae
아세아태평양축산학회[2017]
Google Scholar네이버 전문정보
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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
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Baek, Ki Ho
Yoon, Seok Ki
Utama, Dicky Tri
Lee, Sung Ki
Joo, Seon-Tea
Jeong, Hae Seong
Asian Australasian Association of Animal Production Societies[2018]
Google Scholar네이버 전문정보
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Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging
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Baek, Ki Ho
Utama, Dicky Tri
Pak, Jae In
Lee, Sung Ki
Lee, Seung Gyu
Jang, Aera
Asian Australasian Association of Animal Production Societies[2018]
Google Scholar네이버 전문정보
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