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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisketopen access

Utama, Dicky Tri; Baek, Ki Ho; Jeong, Hae Seong; Yoon, Seok Ki; Joo, Seon-Tea; Lee, Sung Ki

ArticleIssue Date2018CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.31, no.2, pp 293 - 300PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCI
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Bellyopen access

Kim, Hye-Jin; Cho, Jinwoo; Kim, Dongwook; Park, Tae Sun; Jin, Sang Keun; Hur, Sun Jin; Lee, Sung Ki; Jang, Aera

ArticleIssue Date2021CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.41, no.3, pp 481 - 496PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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