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Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
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Dong-Gyun Yim
홍두일
정구용
아세아·태평양축산학회[2016]
Google Scholar네이버 전문정보
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Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea
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Dong-Gyun Yim
Seong-Bok Park
Sang-Woo Kim
Myung-Jick Kim
Kwan Woo Kim
아세아·태평양축산학회[2016]
Google Scholar네이버 전문정보
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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
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Dong-Gyun Yim
정구용
Kyoung-Hwan Jang
아세아·태평양축산학회[2016]
Google Scholar네이버 전문정보
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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
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( Jung-hyun Kim )
Sun Jin Hur
Dong-Gyun Yim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
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Cheorun Jo
Sang-Ok Lee
Muhammad Issa Khan
Mooha Lee
Juhui Choe
Joong-Seok Min
Dong-Gyun Yim
한국축산식품학회[2018]
Google Scholar네이버 전문정보
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Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
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Dong-Gyun Yim
Mahabbat Ali
Ki-Chang Nam
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
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Dong-Gyun Yim
Sang Keun Jin
Jung Seok Choi
한국축산식품학회[2020]
Google Scholar네이버 전문정보
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