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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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https://doi.org/10.5187/jast.2021.e2
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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https://doi.org/10.5187/jast.2020.62.6.903
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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https://doi.org/10.5187/jast.2020.62.1.94
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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https://doi.org/10.5187/jast.2020.62.1.103
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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https://doi.org/10.5187/jast.2019.61.1.28
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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https://doi.org/10.1186/s40781-018-0174-8
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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https://doi.org/10.1186/s40781-018-0163-y
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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https://doi.org/10.1186/2055-0391-56-25