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KCI

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty open access

정사무엘; 조철훈; 김일석; 남기창; Dong Uk Ahn; Kyung Heang Lee

ArticleIssue Date2014Citation한국축산식품학회지, v.34, no.2, pp 166 - 171Publisher한국축산식품학회

KCI

닭 다리 분쇄육에 초고압 처리시 Phosvitin의 첨가가 미생물학적 품질과 지방 및 단백질 산화에 미치는 효과 open access

정사무엘; 강민구; 김일석; 남기창; 안동욱; 조철훈

ArticleIssue Date2012Citation한국축산식품학회지, v.32, no.2, pp 212 - 219Publisher한국축산식품학회

KCI

복분자 부산물 급여에 의한 버크셔 등심의 이화학적 품질 특성 비교

박지영; 정이형; 정종현; 박화춘; 문양수; 조광근; 남기창

ArticleIssue Date2020Citation농업생명과학연구, v.54, no.5, pp 81 - 90Publisher경상국립대학교 농업생명과학연구원

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