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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(4):662-669.  Published online July 1, 2019
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(3):501-505.  Published online August 3, 2019
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Asian-Australas J Anim Sci. 2018;31(8):1358-1365.  Published online January 26, 2018
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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim
Asian-Australas J Anim Sci. 2017;30(7):1021-1028.  Published online January 26, 2017
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Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris
Hyun-Wook Kim, Yuan H. Brad Kim
Asian-Australas J Anim Sci. 2017;30(2):254-261.  Published online July 29, 2016
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AJAS

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



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