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Author: Eun-Young Jung
4 Articles are founded.
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40
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https://doi.org/10.5851/kosfa.2022.e40
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum ) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66
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https://doi.org/10.5851/kosfa.2020.e66
Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Korean J Food Sci Anim Resour 2016;36(2):254-261.
https://doi.org/10.5851/kosfa.2016.36.2.254
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https://doi.org/10.5851/kosfa.2016.36.2.254
The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Korean J Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145
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https://doi.org/10.5851/kosfa.2016.36.2.145