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Author: Kuk-Hwan Seol

3 Articles are founded.

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
Food Sci Anim Resour 2020;40(5):699-709.
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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Food Sci Anim Resour 2020;40(4):497-511.
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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Korean J Food Sci Anim Resour 2016;36(2):230-236.
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