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Author: Hyun-Wook Kim
4 Articles are founded.
Meat yield and quality characteristics of Woori heukdon pigs as affected by dietary amino acids and chromium supplementation
J Anim Sci Technol 2023
https://doi.org/10.5187/jast.2023.e136
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https://doi.org/10.5187/jast.2023.e136
Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality
J Anim Sci Technol 2022;64(2):353-364.
https://doi.org/10.5187/jast.2022.e18
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https://doi.org/10.5187/jast.2022.e18
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
J Anim Sci Technol 2021;63(4):725-739.
https://doi.org/10.5187/jast.2021.e74
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https://doi.org/10.5187/jast.2021.e74
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly
J Anim Sci Technol 2020;62(4):587-594.
https://doi.org/10.5187/jast.2020.62.4.587
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https://doi.org/10.5187/jast.2020.62.4.587