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Author: Yun-Seok Kim
3 Articles are founded.
Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds
Food Sci Anim Resour 2024;44(4):832-848.
https://doi.org/10.5851/kosfa.2024.e21
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https://doi.org/10.5851/kosfa.2024.e21
Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
Food Sci Anim Resour 2019;39(1):139-150.
https://doi.org/10.5851/kosfa.2019.e11
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https://doi.org/10.5851/kosfa.2019.e11
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1131-g1.gif)
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
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https://doi.org/10.5851/kosfa.2018.e52