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Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
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Choi, Ji Hye
Utama, Dicky Tri
Muhlisin, Muhlisin
Lee, Sung Ki
Lee, Jae Ho
아세아태평양축산학회[2016]
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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]
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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]
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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
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Jeong, Hae Seong
Utama, Dicky Tri
Lee, Sung Ki
Kim, Juntae
Korean Society for Food Science of Animal Resources[2018]
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Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef
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Jang, Aera
Utama, Dicky Tri
Park, Yeon Soo
Lee, Sung Ki
Lee, Chang Woo
Asian Australasian Association of Animal Production Societies[2018]
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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]
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The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers
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Barido, Farouq Heidar
Utama, Dicky Tri
Park, Yeon Soo
Lee, Sung Ki
Lee, Chang Woo
Kim, Juntae
Jeong, Hae Seong
Asian Australasian Association of Animal Production Societies[2020]
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Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens
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Barido, Farouq Heidar
Utama, Dicky Tri
Lee, Sung Ki
Kim, Juntae
Jeong, Hae Seong
Asian Australasian Association of Animal Production Societies[2020]
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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old
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Barido, Farouq Heidar
Utama, Dicky Tri
Lee, Sung Ki
Kim, Yeong Jong
Kim, Juntae
Jeong, Hae Seong
Asian Australasian Association of Animal Production Societies[2020]
Google Scholar네이버 전문정보
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