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Author: Jung-Gyu Lee

4 Articles are founded.

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat
Young-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, Seon-Tea Joo
Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92
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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo
Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64
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Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo
Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42
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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
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