Go to Top Go to Bottom

Author Index

  • HOME
  • BROWSE ARTICLES
  • Author Index
Author     
H. S. Yang 5 Articles
Animal Products
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang
Asian-Australas J Anim Sci. 2014;27(8):1174-1180.  Published online June 22, 2014
Full textFull text    PubreaderPubReader    ePubePub    CrossRef-TDMCrossref - TDM    PDFPDF    
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
PDFPDF    
The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
S. S. Moon, H. S. Yang, G. B. Park, S. T. Joo
Asian-Australas J Anim Sci. 2007;20(3):418-423.  Published online January 24, 2007
PDFPDF    
Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality
H. S. Yang, S. S. Moon, J. Y. Jeong, S. G. Choi, S. T. Joo, G. B. Park
Asian-Australas J Anim Sci. 2006;19(6):898-904.  Published online March 29, 2006
PDFPDF    
Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
K. H. Hah, H. S. Yang, S. J. Hur, S. S. Moon, Y. L. Ha, G. B. Park, S. T. Joo
Asian-Australas J Anim Sci. 2006;19(5):744-750.  Published online March 29, 2006
PDFPDF    

AJAS

Impact Factor: 1.227(Q2)
SJR: 0.64(Q1)
Print ISSN: 1011-2367
Online ISSN: 1976-5517



Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : jongkha@hotmail.com               

Copyright © 2020 by Asian-Australasian Journal of Animal Sciences. All rights reserved.

Close layer
prev next