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Publications by Jee-Hwan Choe
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
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Freezing Strip Loin and Top Round Steaks Improves Warner-Bratzler Shear Force
Kansas Agricultural Experiment Station Research Reports
Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.
Journal of Animal Science
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Zoology
Genetics
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A Comparison of Warner-Bratzler Shear Force Assessment Within and Among Institutions.
Journal of Animal Science
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Influence of Sonication on Warner-Bratzler Shear Force, Colour and Myoglobin of Beef (M. Semimembranosus)
European Food Research and Technology
Industrial
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Manufacturing Engineering
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Chemistry
Effects of Cooking and Shearing Methodology on Variation in Warner-Bratzler Shear Force Values in Beef.
Journal of Animal Science
Animal Science
Zoology
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Influence of Dietary Vitamin D3 Supplementation on the Sarcomere Length,Warner–Bratzler Shear Force, Shortening of Ageing Time, and Sensory Acceptanceof Culinary Beef Muscles
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus Xylosus
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Impact of the Hydrodyne Process on Tenderness, Microbial Load, and Sensory Characteristics of Pork Longissimus Muscle.
Journal of Animal Science
Animal Science
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Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags