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Author: Jinho Cho
2 Articles are founded.
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
Food Sci Anim Resour 2025;45(6):1790-1799.
https://doi.org/10.5851/kosfa.2025.e21
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https://doi.org/10.5851/kosfa.2025.e21
Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs
Food Sci Anim Resour 2019;39(2):276-285.
https://doi.org/10.5851/kosfa.2019.e22
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https://doi.org/10.5851/kosfa.2019.e22