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Author: Young-Hwa Hwang

5 Articles are founded.

Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario
J Anim Sci Technol 2024;66(4):645-662.
https://doi.org/10.5187/jast.2024.e46
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Aging mechanism for improving the tenderness and taste characteristics of meat
J Anim Sci Technol 2023;65(6):1151-1168.
https://doi.org/10.5187/jast.2023.e110
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Vascular rinsing and chilling carcasses improves meat quality and food safety: a review
J Anim Sci Technol 2022;64(3):397-408.
https://doi.org/10.5187/jast.2022.e29
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Effects of carcass weight increase on meat quality and sensory properties of pork loin
J Anim Sci Technol 2020;62(5):753-760.
https://doi.org/10.5187/jast.2020.62.5.753
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Meat analog as future food: a review
J Anim Sci Technol 2020;62(2):111-120.
https://doi.org/10.5187/jast.2020.62.2.111
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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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