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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCIESCOPUS
Comparison of muscle fibre characteristics and production traits among offspring from Meishan dams mated to different sires

Lim, Kyu-Sang; Jang, Hyun-Ik; Kim, Jun-Mo; Lee, Sang-Hoon; Kim, Byoung-Chul; Han, Kyu-Jin; Hong, Ki-Chang

ArticleIssue Date2009CitationITALIAN JOURNAL OF ANIMAL SCIENCE, v.8, no.4, pp 727 - 734PublisherPAGEPRESS PUBL
SCIESCOPUSKCI
Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification

Nam, Yun-Ju; Choi, Young-Min; Jeong, Da-Woon; Kim, Byoung-Chul

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.2, pp 307 - 311PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUSKCI
Development and application of chip calorimeter as an X-ray detector

Kim, Jonghyun; Nam, Sung Min; Jang, Heejun; Chung, Jae-Pil; Kim, Jin Sung; Kim, Byoung-Chul; Chun, Kook Jin; Lee, Wonhee

ArticleIssue Date2020CitationCURRENT APPLIED PHYSICS, v.20, no.2, pp 337 - 343PublisherELSEVIER
SCIESCOPUSKCI
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Choe, Jee-Hwan; Choi, Mi-Hee; Rhee, Min-Suk; Kim, Byoung-Chul

ArticleIssue Date2016CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.29, no.7, pp 1029 - 1036PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCI
Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle

Shin, Han-Gyol; Choi, Young-Min; Nam, Yun-Ju; Lee, Sang-Hoon; Choe, Jee-Hwan; Jeong, Da-Woon; Kim, Byoung-Chul

ArticleIssue Date2008CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.5, pp 965 - 970PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus

Shin, Han-Gyol; Choi, Young-Min; Kim, Ho-Kyoung; Ryu, Youn-Chul; Lee, Sang-Hoon; Kim, Byoung-Chul

ArticleIssue Date2008CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.41, no.8, pp 1389 - 1395PublisherELSEVIER
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