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24 results on '"Nam KC"'

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1. Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis.

2. Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures.

3. Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat.

4. Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives.

5. Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle.

6. Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product.

7. Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages.

8. Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis ) from Different Pig Breeds Available in Korean Market.

9. The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers.

10. Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture.

11. Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening.

12. Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds.

13. Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder.

14. Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens.

15. The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage.

16. Postmortem Aging of Beef with a Special Reference to the Dry Aging.

17. Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin.

18. Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round.

19. Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls.

20. Quality Assessment of the Breast Meat from Woorimatdag (TM) and Broilers.

21. Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage.

22. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken.

23. Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade.

24. The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.

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