Evaluation of tryptophan biomass as an alternative to conventional crystalline tryptophan in broiler diets by J.H. Lee, C.H. Kwon, S.Y. Won, H.W. Kim, D.Y. Kil

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Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham by D.H. Song, N.E. Yang, K.M. Seomoon, I.S. Jang, K.B. Chin, H.W. Kim

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Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast by D.H. Song, Y.K. Ham, J.H. Ha, Y.R. Kim, K.B. Chin, H.W. Kim

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Primary brain involvement of disseminated histiocytic sarcoma in a Rottweiler dog - histopathology, 18F-fluorodeoxyglucose positron emission tomography and 7 T-magnetic resonance i... by B.T. Kang, D. An, H.W. Kim, Y. Jin, Y.D. Son, D.I. Jung, J.H. Kang, M.P. Yang, J.H. Sur, S.R. Lee

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