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Formation of cholesterol oxidation products (COPs) in animal products

Food control, 2007-08, Vol.18 (8), p.939-947

2007

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The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Meat science, 2006-11, Vol.74 (3), p.516-521

2006

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Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Journal of food science, 2009, Vol.74 (1), p.C1-C5

2009

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Li–B–O–N electrolytes for all-solid-state thin film batteries

Journal of power sources, 2009-04, Vol.189 (1), p.211-216

2009

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Effects of parylene buffer layer on flexible substrate in organic light emitting diode

Thin solid films, 2006-08, Vol.513 (1), p.258-263

2006

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Properties of duck meat sausages supplemented with cereal flours

Poultry science, 2009-07, Vol.88 (7), p.1452-1458

2009

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Ferromagnetism in a hexagonal PrRh3 with 4f2 configuration

Physica. B, Condensed matter, 2018-05, Vol.536, p.439-441

2018

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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Meat science, 2007-02, Vol.75 (2), p.283-289

2007

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Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

Journal of food science, 2009-11, Vol.74 (9), p.C653-C657

2009

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RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Journal of muscle foods, 2010-04, Vol.21 (2), p.343-349

2010

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The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Meat science, 1999-07, Vol.52 (3), p.291-297

1999

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Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Meat science, 2004-04, Vol.66 (4), p.771-775

2004

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Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

Poultry science, 2008-09, Vol.87 (9), p.1860-1867

2008

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rapid molecular method for diagnosing epidemic dermatophytosis in a racehorse facility

Equine veterinary journal, 2010, Vol.42 (1), p.73-78

2010

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EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Journal of food quality, 2009-06, Vol.32 (3), p.315-333

2009

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Production of Silkworms with Conjugated Linoleic Acid (CLA) Incorporated into Their Lipids by Dietary CLA

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6572-6577

2006

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Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

Food Science and Biotechnology, 2009, 18(4), , pp.985-990

2009

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comparison of meat characteristics between duck and chicken breast

Asian-australasian journal of animal sciences, 2007-06, Vol.20 (6), p.1002-1006

2007

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냉동변성방지제 조건에 따른 닭가슴살 수리미의 저장특성

한국축산학회지, 2008, 50(1), , pp.99-110

2008

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The thermal polymerization of styrene at temperatures up to 250

European polymer journal, 1978, Vol.14 (11), p.889-894

1978

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고품질 돈육 생산을 위한 고온증기세척수의 최적 조건

Journal of animal science and technology, 2007, Vol.49 (1), p.121-128

2007

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The thermal polymerization of styrene in diethyladipate at temperatures up to 160

European polymer journal, 1976, Vol.12 (7), p.431-433

1976

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Conjugated linoleic acid-triglyceride가 함유된 프레스햄 품질특성

한국축산학회지, 2007, 49(1), , pp.109-120

2007

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Chemomechanical bending behaviors of ionizable thin films with gradient network-size

Thin solid films, 1999-08, Vol.350 (1), p.289-294

1999

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가열방법과 포장조건이 칠면조육 패티의 저장중 지방산화와 콜레스테롤 산화물에 미치는 효과

한국축산학회지, 2004, 46(3), , pp.397-404

2004

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Formation of cholesterol oxidation products (COPs) in animal products

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

Li–B–O–N electrolytes for all-solid-state thin film batteries

Effects of parylene buffer layer on flexible substrate in organic light emitting diode

Properties of duck meat sausages supplemented with cereal flours

Ferromagnetism in a hexagonal PrRh3 with 4f2 configuration

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

rapid molecular method for diagnosing epidemic dermatophytosis in a racehorse facility

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Production of Silkworms with Conjugated Linoleic Acid (CLA) Incorporated into Their Lipids by Dietary CLA

Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

comparison of meat characteristics between duck and chicken breast

냉동변성방지제 조건에 따른 닭가슴살 수리미의 저장특성

The thermal polymerization of styrene at temperatures up to 250

고품질 돈육 생산을 위한 고온증기세척수의 최적 조건

The thermal polymerization of styrene in diethyladipate at temperatures up to 160

Conjugated linoleic acid-triglyceride가 함유된 프레스햄 품질특성

Chemomechanical bending behaviors of ionizable thin films with gradient network-size

가열방법과 포장조건이 칠면조육 패티의 저장중 지방산화와 콜레스테롤 산화물에 미치는 효과

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