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Publications by Hyun Dong Paik
Effect of Garlic, Onion, and Their Combination on the Quality and Sensory Characteristics of Irradiated Raw Ground Beef
Meat Science
Food Science
Related publications
Effects of Fat Content, Aging Time, and Additive Application Methods on the Quality Characteristics of Irradiated Ground Beef
Effect of Varying Dietary Supplemental Inclusion Levels of Onion and Garlic on Semen Quality Characteristics of Hubbard White Breeder Broiler Cocks Aged 35-41 Weeks Old
Indian Journal of Animal Research
Animal Science
Zoology
Veterinary
Effect of Texturized Soy Protein on Quality Characteristics of Beef Samosas
International Journal of Food Studies
Food Science
Sensory Traits, Color, and Shelf Life of Low-Dose Irradiated Beef Steaks
Kansas Agricultural Experiment Station Research Reports
Sensory Evaluation of Ground Beef Patties Irradiated by Gamma Rays Versus Electron Beam Under Various Packaging Conditions
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
The Growth Kinetics of Salmonella Enteritidis in Raw Ground Beef
Biocontrol Science
Applied Microbiology
Biotechnology
Public Health
Occupational Health
Environmental
Effect of Garlic (Allium Sativum) and Onion(Allium Cepa) Allicin Extracts on the Cholesterol in Egg
African Journal of Food Science and Technology
Influence of Skin Packaging on Raw Beef Quality: A Review
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Effect of Dietary Supplementation of Garlic, Ginger and Their Combination on Feed Intake, Growth Performance and Economics in Commercial Broilers
Veterinary World
Veterinary
