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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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Effect of Different Packaging Methods on the Quality and Storage Characteristics of Domestic Broiler Breast Meat during Cold Storage

Korean journal of poultry science, 2009-03, Vol.36 (1), p.69-75

2009

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Fabrication of Oxidative Thin Film with Process Conditions by Transformer Coupled Plasma Chemical Vapor Deposition

Journal of the Korean Vacuum Society, 2010-03, Vol.19 (2), p.148-154

2010

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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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Effects of Dietary Green Tea on Meat Quality and Physico-chemical Properties of Broiler during Cold Storage

Korean journal of poultry science, 2009-03, Vol.36 (1), p.77-84

2009

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Numerical Prediction of the Outer Diameter for SAW Pipes Formed by Press-Brake Bending

Transactions of Materials Processing, 2016-04, Vol.25 (2), p.116-123

2016

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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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0.6 mAh All-Solid-State Thin Fim Battery Fabricated on Alumina Substrate

Journal of the Korean Electrochemical Society, 2005-11, Vol.8 (4), p.181-185

2005

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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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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

Effect of Different Packaging Methods on the Quality and Storage Characteristics of Domestic Broiler Breast Meat during Cold Storage

Fabrication of Oxidative Thin Film with Process Conditions by Transformer Coupled Plasma Chemical Vapor Deposition

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

Effects of Dietary Green Tea on Meat Quality and Physico-chemical Properties of Broiler during Cold Storage

Numerical Prediction of the Outer Diameter for SAW Pipes Formed by Press-Brake Bending

comparison of meat characteristics between duck and chicken breast

0.6 mAh All-Solid-State Thin Fim Battery Fabricated on Alumina Substrate

냉동변성방지제 조건에 따른 닭가슴살 수리미의 저장특성

The thermal polymerization of styrene at temperatures up to 250

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