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Publications by Jin-Hyoung Kim
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-In Shell Loin Cut by Different Dry-Aging Conditions
Korean journal for food science of animal resources
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Quality Improvement of Strip Loin From Hanwoo With Low Quality Grade by Dry Aging
The Korean Journal of Food And Nutrition
Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin With Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag
Food and Nutrition Sciences
Comparison of Meat Quality Characteristics of Wet- And Dry-Aging Pork Belly and Shoulder Blade
Korean journal for food science of animal resources
Quality and Sensory Comparison of Ostrich and Goat Meat
SSR Institute of International Journal of Life Sciences
Sensory Quality of Meat From Lambs Fed on Different Diets
Italian Journal of Animal Science
Comparison of Yield Characteristics of Damascus and Kilis Goats in Dry Climatic Conditions
Austral journal of veterinary sciences
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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-Cured Loin
Asian-Australasian Journal of Animal Sciences
Animal Science
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Comparison of Meat Composition and Sensory Values of Two Different Strains of Broiler Chickens
Archivos de Zootecnia
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Comparison of Quality and Microstructure of Chokeberry Powders Prepared by Different Drying Methods, Including Innovative Fluidised Bed Jet Milling and Drying
Food Science and Biotechnology
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