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Author: Gye-Woong Kim

8 Articles are founded.

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
J Anim Sci Technol 2021;63(1):180-190.
https://doi.org/10.5187/jast.2021.e2
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Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
J Anim Sci Technol 2020;62(6):903-911.
https://doi.org/10.5187/jast.2020.62.6.903
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Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
J Anim Sci Technol 2020;62(1):94-102.
https://doi.org/10.5187/jast.2020.62.1.94
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Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
J Anim Sci Technol 2020;62(1):103-110.
https://doi.org/10.5187/jast.2020.62.1.103
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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
J Anim Sci Technol 2019;61(1):28-34.
https://doi.org/10.5187/jast.2019.61.1.28
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Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0174-8
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Physicochemical properties of M. longissimus dorsi of Korean native pigs
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0163-y
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Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs
J Anim Sci Technol 2014;56
https://doi.org/10.1186/2055-0391-56-25
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March, 2026
Vol. 68, No. 2

eISSN:2055-0391





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Revised Publication Charge


(Effective for articles submitted beginning January 1, 2026)

The publication charge is 1,500,000 Korean Won per article for members of the Korean Society of Animal Science and Technology (KSAST), and 2,000,000 Korean Won for non-members. First and corresponding authors are required to pay the annual membership fee.

The publication charge for a corresponding author outside Korea is 1,500 US dollars per article.


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