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Author: Yousung Jung
2 Articles are founded.
Comprehensive comparison of egg yolk of three Korean native chicken varieties: Physicochemical quality, antioxidant activity, and flavor-related substances
J Anim Sci Technol 2025
https://doi.org/10.5187/jast.2025.e19
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https://doi.org/10.5187/jast.2025.e19
Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat
J Anim Sci Technol 2024;66(6):1221-1236.
https://doi.org/10.5187/jast.2023.e125
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https://doi.org/10.5187/jast.2023.e125