ScholarWorks@Gyeongsang National University

Browsing by Hwang, Y. H.Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 5 of 5

SCISCIESCOPUS
Control of fresh meat quality through manipulation of muscle fiber characteristicsopen access

Joo, S. T.; Kim, G. D.; Hwang, Y. H.; Ryu, Y. C.

ArticleIssue Date2013CitationMEAT SCIENCE, v.95, no.4, pp 828 - 836PublisherELSEVIER SCI LTD
SCIESCOPUS
Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storageopen access

Jeong, J. Y.; Hur, S. J.; Yang, H. S.; Moon, S. H.; Hwang, Y. H.; Park, G. B.; Joo, S. T.

ArticleIssue Date2009CitationJOURNAL OF FOOD SCIENCE, v.74, no.1, pp C1 - C5PublisherWILEY
SCIESCOPUS
Effect of chilling temperature of carcass on breast meat quality of duckopen access

Ali, M. S.; Yang, H. S.; Jeong, J. Y.; Moon, S. H.; Hwang, Y. H.; Park, G. B.; Joo, S. T.

ArticleIssue Date2008CitationPOULTRY SCIENCE, v.87, no.9, pp 1860 - 1867PublisherPOULTRY SCIENCE ASSOC INC
SCISCIESCOPUS
Muscle profiling to improve the value of retail meat cuts

Jung, E. Y.; Hwang, Y. H.; Joo, S. T.

ArticleIssue Date2016CitationMEAT SCIENCE, v.120, pp 47 - 53PublisherELSEVIER SCI LTD
SCIESCOPUS
Properties of duck meat sausages supplemented with cereal floursopen access

Yang, H. S.; Ali, M. S.; Jeong, J. Y.; Moon, S. H.; Hwang, Y. H.; Park, G. B.; Joo, S. T.

ArticleIssue Date2009CitationPOULTRY SCIENCE, v.88, no.7, pp 1452 - 1458PublisherOXFORD UNIV PRESS
1

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어