Effect of ginger extract on Korean black goat biceps femoris as a tenderizer by Jin-Hee An, Hack-Youn Kim

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Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham by Juhui Choe, Hack-Youn Kim

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Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age by Sol-Hee Lee, Hack-Youn Kim

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Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis by Sol-Hee Lee, Hack-Youn Kim

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Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer by Sol-Hee Lee, Hack-Youn Kim

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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea by Sol-Hee Lee, Hack-Youn Kim

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Physicochemical properties of M. longissimus dorsi of Korean native pigs by Gye-Woong Kim, Hack-Youn Kim

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Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat by Sin-Young Park, Hack-Youn Kim

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Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin by Jeong-Ah Lee, Hack-Youn Kim

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Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea by Sol-Hee Lee, Hack-Youn Kim

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Fried pork loin batter quality with the addition of various dietary fibers by Sin-Young Park, Hack-Youn Kim

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Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs by Gye-Woong Kim, Hack-Youn Kim

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Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin by Sin-Young Park, Hack-Youn Kim

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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages by Juhui Choe, Gye-Woong Kim, Hack-Youn Kim

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Quality properties of whole milk powder on chicken breast emulsion-type sausage by Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

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Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties by Jeong-Ah Lee, Hack-Youn Kim, Kuk-Hwan Seol

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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System by Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

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Optimization of dry-aging conditions for chicken meat using the electric field supercooling system by Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

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Physicochemical properties analysis of bamboo salt on chicken emulsion sausage by Sol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim

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Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages by Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim

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