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Author: Jeong-Uk Eom
4 Articles are founded.
Volatile compounds for discrimination between beef, pork, and their admixture using SPME-GC-MS and chemometrics analysis
Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e32
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https://doi.org/10.5851/kosfa.2024.e32
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Food Sci Anim Resour 2024;44(1):87-102.
https://doi.org/10.5851/kosfa.2023.e58
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https://doi.org/10.5851/kosfa.2023.e58
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Food Sci Anim Resour 2024;44(1):103-118.
https://doi.org/10.5851/kosfa.2023.e60
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https://doi.org/10.5851/kosfa.2023.e60
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5
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https://doi.org/10.5851/kosfa.2021.e5