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Publications by Kyoung Mi Park

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-Cured Loin

Asian-Australasian Journal of Animal Sciences

English

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Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags

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Quality Characteristics of Dry-Cured Ham Made fromTwo Different Three-Way Crossbred Pigs

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The Feeding and Rearing Systems of Iberian Pigs Affect the Lipid Composition and Texture Profile of Dry-Cured Loin

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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

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Effects of Ripening Temperature on the Chemical and Microbiological Characteristics of Salmon Izushi

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Technological and Sensory Quality of Defective Pork Meat

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Change in Wheat Quality With Ripening. I. Grain Dry Weight and Grain Water Content.

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Microbiological, Chemical and Nutritional Quality and Safety of Salted Cured Fishery Products From Traditional Dry Fish P

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Relationships Between Pork Loin Palatability Traits and Physical Characteristics of Cooked Chops.

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