[P3-17] Gel Properties of Protein Recovered from Pork Heart by pH Shifting Process

Chang-Ho Shin ,  Hyun-Sup Kim ,  Sang-Keun Jin 외 2명

한국식품영양과학회 학술대회발표집

2006 .10

[P3-18] Recovery of Muscle Protein from Large Anchovy and Gel Properties of Recovered Protein

Jin-Hee Jang ,  Gyeongim Choi ,  Yeung Joon Choi

한국식품영양과학회 학술대회발표집

2006 .10

Evaluation of Physico-Chemical Properties and Antioxidant Activity of Pork Fats Containing Water Soluble Tomato Powders as Affected by Various Drying Temperatures

Hyeong Sang Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2013 .11

Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork

Geun-Pyo Hong ,  Sung-Hee Pa ,  k 외 3명

Food Science and Biotechnology

2005 .12

Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins

Kwang-Hwan Koh ,  Sam Pin Lee ,  Key Whang

Journal of Food Science and Nutrition

2006 .03

The Study of Carcass Traits and Physico-Chemical Characteristics of Pork Loin Meat by Meat Color and Sex

Kim ,  Cheon-Jei ,  Shim 외 5명

한국축산식품학회 학술발표초록집

2001 .01

Variation of Physico-chemical Properties During Fruit Ripening of Three Tomato Cultivars

Dong Sub Kim ,  Da Uhm Lee ,  Jeong Ho Lim 외 1명

한국원예학회 학술발표요지

2017 .10

Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality

Youn-Chul Ryu ,  Young-Min Choi ,  Byoung-Chul Kim

Food Science and Biotechnology

2005 .10

Prediction of pork quality attributes using metabolic rate and muscle fiber characteristics

Ryu ,  Youn-Chul

한국축산식품학회 학술발표초록집

2004 .01

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01

조리방법에 따른 삼겹살의 물리화학적 특성 변화

양종범 ,  고명수 ,  김광수

Food Science and Preservation

2009 .02

Physico-chemical Properties of Perilla Leaf Pickle during Fermentation

Da-Young Ahn ,  Yeon-Joo Choi ,  Myung-Gon Shin 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

몽골 돼지고기 시장 분석 및 수출 지속 가능성

곽영태

Food Science and Preservation

2005 .10

Preferences and Consumption Patterns of Consumer to Develop Processed Pork Products for Export

Seo ,  Sang-Hee ,  Kim 외 3명

한국축산식품학회지

2012 .01

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

Kim ,  Gap-Don ,  Jeong 외 9명

한국축산식품학회지

2010 .01

Study on the Soil Physico-Chemical Properties and Crop Productivity at Some Paddy-Upland Rotation System

Hyub-Sung Lee ,  Dae-Chul Noh ,  Lee-Yul Kim 외 5명

한국토양비료학회 학술발표회 초록집

2001 .05

A New Process for Muscle Protein Isolate

Pa ,  k ,  Jae-W. 외 3명

한국축산식품학회 학술발표초록집

2004 .01

쑥 분말의 급여가 돈육의 이화학적 특성에 미치는 영향

안종호 ,  김영직

한국축산식품학회지

2003 .01