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자료 필터
자료유형
발행연도
2007 ~ 2027
2007 2027
키워드
언어
선택된 필터
- article
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전체 161건 중 21번부터 30번까지의 결과를 표시합니다.
2024
Article
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
- 엄정욱 ;
- 서진규 ;
- 정강진 ;
- 송수민 ;
- 김갑돈 ;
- ... 양한술
- 2024-01
- Food Science of Animal Resources
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
2023
Article
Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition
- Jeong, Kang-Jin ;
- Seo, Jin-Kyu ;
- Ahamed, Zubayed ;
- Su Lee, Youn ;
- Yang, Han-Sul
- 2023-12
- Food Chemistry: X
- Elsevier Ltd
Article
Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis
- Ahamed, Zubayed ;
- Seo, Jin-kyu ;
- Eom, Jeong-Uk ;
- Yang, Han-Sul
- 2023-10
- LWT - Food Science and Technology
- Academic Press
Article
Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality
- 서진규 ;
- 엄정욱 ;
- 양한술
- 2023-09
- Journal of Animal Science and Technology
- 한국축산학회
Article
Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties
- Parvin, R. ;
- Seo, J.-K. ;
- Eom, J.-U. ;
- Ahamed, Z. ;
- Yang, H.-S.
- 2023-03
- Meat Science
- Elsevier BV
2022
Article
Changes of Volatile and Non-volatile Metabolites in Beef M. Longissimus Lumborum under Aerobic Storage Condition
- 2022-04
- 농업생명과학연구
- 경상국립대학교 농업생명과학연구원
Article
Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage
- Zahid, Mohammad Ashrafuzzaman ;
- Eom, Jeong-Uk ;
- Parvin, Rashida ;
- Seo, Jin-Kyu ;
- Yang, Han-Sul
- 2022-03
- Antioxidants
- MDPI AG
2021
Article
Physicochemical Properties, Volatile Compounds and Sensory Attributes of Dry-fermented Sausage Manufactured with Goat Meat
- 2021-06
- 농업생명과학연구
- 경상국립대학교 농업생명과학연구원