Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Hoa Van Ba, Kyeong-Seon Ryu, Inho Hwang
Asian-Australas J Anim Sci. 2012;25(3):435-446.   Published online 2012 Feb 20     DOI: https://doi.org/10.5713/ajas.2011.11286
Citations to this article as recorded by Crossref logo
Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers
Min Yu Piao, Hyun Jung Lee, Hae In Yong, Seok-Hyeon Beak, Hyun Jin Kim, Cheorun Jo, Komang Gede Wiryawan, Myunggi Baik
Asian-Australasian Journal of Animal Sciences.2019; 32(1): 126.     CrossRef
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Jieun Yang, Dashmaa Dashdorj, Inho Hwang
Food Science of Animal Resources.2019; 39(3): 474.     CrossRef
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-Australasian Journal of Animal Sciences.2019; 32(9): 1448.     CrossRef
Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers
Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbicka
CyTA - Journal of Food.2019; 17(1): 926.     CrossRef
Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle
Hoa Van Ba, Cynthia M. Oliveros, KyoungMi Park, Dashmaa Dashdorj, Inho Hwang
Animal Production Science.2017; 57(5): 981.     CrossRef
Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef
Hoa Van Ba, KyoungMi Park, Dashdorj Dashmaa, Inho Hwang
Animal Science Journal.2014; 85(2): 164.     CrossRef
Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australasian Journal of Animal Sciences.2014; 27(8): 1164.     CrossRef
Prevention of a dangerous tendency in the presentation of the results of GC-MS identification
Igor G. Zenkevich
Analytical and Bioanalytical Chemistry.2013; 405(10): 3075.     CrossRef