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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australas J Anim Sci. 2019;32(9):1448-1457.  Published online March 7, 2019
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Assessment of frozen storage duration effect on quality characteristics of various horse muscles
Pil Nam Seong, Hyun Woo Seo, Jin-Hyoung Kim, Geun Ho Kang, Soo-Hyun Cho, Hyun Seok Chae, Beom Young Park, Hoa Van Ba
Asian-Australas J Anim Sci. 2017;30(12):1756-1763.  Published online June 27, 2017
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Relationship between sensory attributes and volatile compounds of polish dry-cured loin
Ewa Górska, Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Krzysztof Tambor
Asian-Australas J Anim Sci. 2017;30(5):720-727.  Published online July 14, 2016
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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
Hoa Van Ba, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Received April 1, 2019  Accepted August 3, 2019  
DOI: https://doi.org/10.5713/ajas.19.0262    [Accepted]
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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