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Author: Hyun-Woo Seo

5 Articles are founded.

Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Food Sci Anim Resour 2020;40(6):924-937.
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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Korean J Food Sci Anim Resour 2018;38(1):189-202.
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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
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Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
Korean J Food Sci Anim Resour 2016;36(2):198-205.
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