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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 [published online ahead of print: Mar 11, 2024]
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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.
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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.
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