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Author: Jieun Yang
3 Articles are founded.
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43
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https://doi.org/10.5851/kosfa.2019.e43
Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515
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https://doi.org/10.5851/kosfa.2018.38.3.515
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291
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https://doi.org/10.5851/kosfa.2016.36.3.291