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Publications by Yoonkyung Ha

Effects of Dry- And Wet-Ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Food Science of Animal Resources

English

Related publications

Quality Improvement of Strip Loin From Hanwoo With Low Quality Grade by Dry Aging

The Korean Journal of Food And Nutrition

English

Effects of Wet/Dry Feeding for Postweaning Pigs on Growth, Feed Intake, Water Consumption and Eating Behavior.

Nihon Yoton Gakkaishi

English

Utilization of the Crust From Dry-Aged Beef to Enhance Flavor of Beef Patties

Korean journal for food science of animal resources

English

Comparison of Meat Quality, Fatty Acid Composition and Aroma Volatiles of Chikso and Hanwoo Beef

Asian-Australasian Journal of Animal Sciences

English

Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience

Kansas Agricultural Experiment Station Research Reports

English

Some Effects of Diet on Beef Meat and Fat Attributes

New Zealand Journal of Agricultural Research

English

Effects of Water Absorption of Soybean Seed on the Quality of Soymilk and the Release of Flavor Compounds

Chemical Engineering

English

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

English

High-Fat and Low-Fat Phenotypes: Habitual Eating of High- And Low-Fat Foods Not Related to Taste Preference for Fat

European Journal of Clinical Nutrition

English