Advanced Search List

Search Keywords

Author: Ki-Chang Nam

8 Articles are founded.

The impact of overnight lairage on meat quality and storage stability of pork loin
J Anim Sci Technol 2024;66(2):412-424.
https://doi.org/10.5187/jast.2023.e138
HTML PDF PubReader
Taste-related and Volatile Organic Compounds of Fresh and Frozen–Thawed Chicken Breast Meat
J Anim Sci Technol 2023
https://doi.org/10.5187/jast.2023.e125
HTML PDF PubReader
Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging
J Anim Sci Technol 2021;63(5):1169-1181.
https://doi.org/10.5187/jast.2021.e95
HTML PDF PubReader
Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time
J Anim Sci Technol 2021;63(1):149-159.
https://doi.org/10.5187/jast.2021.e14
HTML PDF PubReader
Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat
J Anim Sci Technol 2019;61(6):352-358.
https://doi.org/10.5187/jast.2019.61.6.352
HTML PDF PubReader
Erratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
J Anim Sci Technol 2019;61(2):109
https://doi.org/10.5187/jast.2019.61.2.109
HTML PDF PubReader
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
J Anim Sci Technol 2019;61(1):35-40.
https://doi.org/10.5187/jast.2019.61.1.35
HTML PDF PubReader
Perception of the HACCP system operators on livestock product manufacturers
J Anim Sci Technol 2014;56
https://doi.org/10.1186/2055-0391-56-19
HTML PDF PubReader