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-Australas J Anim Sci. 2014;27(8):1164-1173.   Published online 2014 Jun 22     DOI: https://doi.org/10.5713/ajas.2013.13770
Citations to this article as recorded by Crossref logo
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
Dong-Gyun Yim, Jong-Hyun Jung, Md. Mahabbat Ali, Ki-Chang Nam
Journal of Animal Science and Technology.2019; 61(1): 35.     CrossRef
Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes
Roberto Bermúdez, Ruben Domínguez, Mirian Pateiro, Daniel Franco, Javier Carballo, José M. Lorenzo
Animal Production Science.2018; 58(10): 1958.     CrossRef
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australasian Journal of Animal Sciences.2015; 28(5): 677.     CrossRef
Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers
Sung Sil Moon, Pil-Nam Seong, Jin Young Jeong
Korean Journal for Food Science of Animal Resources.2015; 35(5): 646.     CrossRef