15 results on '"Soo-Hyun Cho"'
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2. Effect of Dry Aging Condition on Yield, Microbial Growth and Storage Stability of Bottom Round Muscle from Hanwoo Beef
3. Quality Characteristics of Top Round from Korean Cattle (Hanwoo) Supplemented with Amino Acid and Vitamin C
4. Effects of Encapsulated Fruit Peels Addition on Quality Stability of Press Ham during Cold Storage
5. Effect of Packaging Methods on the Color and Taste-related Precursors in Hanwoo (Korean Cattle) Beef during Aging
6. Carcass Traits and Retail Cuts Characteristics of Crossbred (Jeju native pig × Landrace) Pigs
7. Effect of Thawing Method on Water-soluble Nutritional Components and Quality Properties of Hanwoo Beef
8. Changes of Water-soluble Flavor Precursors in Loin and Top Round from Hanwoo (Korean Cattle) Beef during Aging
9. Effects of Substituting Fat with Pork Rind on the Quality Characteristics of Emulsion Sausage during Storage
10. Effect of Ultimate pH of Pig semimembranosus Muscle on the Quality Characteristics of Dry-cured Ham
11. Effects of Spraying Ethanol Extracts (Green Tea and Wormwood) on Quality Properties of Chicken under Storage at 4℃
12. Physico-chemical Meat Quality and Nutritional Composition of 10 Cuts for Hanwoo Steer Beef of Quality Grade 1
13. Effects of Slaughtering Age on Carcass Characteristics and Economic Efficiency of Holstein Steers
14. Effect of Parity on Meat Quality and Composition of Loin and Top Round Muscles from Hanwoo Cow Beef
15. Oxidative Stability of Hanwoo (Korean Cattle) Cow Beef by Age
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