Lee, Da Gyeom

검색결과
제목	활용도	공유도	영향력
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey Choe, Ju-Hui Yoon, Ji Won Lee, Hyun Jung Lee, Da Gyeom Jung, Samooel Jo, Cheorun Korean Society for Food Science of Animal Resources[2017] Google Scholar 네이버 전문정보
Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods Choe, Ju-Hui Oh, Jungmin Lee, Hyun Jung Lee, Da Gyeom Kwon, Ki Moon Kim, Kwan Tae Jo, Cheorun Choi, Yang-Il Asian Australasian Association of Animal Production Societies[2017] Google Scholar 네이버 전문정보
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract Jo, Cheorun Lee, Juri Lee, Hyun Jung Lee, Da Gyeom Lee, Cheol Woo Jung, Samooel Jo, Kyung Korean Society for Food Science of Animal Resources[2017] Google Scholar 네이버 전문정보