Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Se-Ju Kang"'
Autor:
Sung-Sil Moon, Se-Ju Kang, Yoon-Seok Kim, Soo-Huyn Cho, Jin Hyoung Kim, Hyun-Woo Seo, Yong-Min Choi, Sun-Moon Kang, Pil-Nam Seong, Beom-Young Park, Hoa Van Ba
Publikováno v:
International Journal of Food Microbiology. 294:10-17
This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5852fa50bc2ef13012bfad31f2a81f4
https://doi.org/10.1016/j.ijfoodmicro.2019.01.015
https://doi.org/10.1016/j.ijfoodmicro.2019.01.015
Carcass Characteristics and Primal Cuts Yields by Live Weight of Hanwoo Steers in Gyeongbuk Province
Autor:
Jin Hyoung Kim, Sung-Sil Moon, Se-Ju Kang, Hyun-Woo Seo, Hoa Van Ba, Yoon-Seok Kim, Soo-Hyun Cho, Sun-Moon Kang, Pil-Nam Seong, Beom-Young Park
Publikováno v:
Journal of Agriculture & Life Science. 52:151-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3fe42534b13c7bfdc1d5a2217a065f
https://doi.org/10.14397/jals.2018.52.2.151
https://doi.org/10.14397/jals.2018.52.2.151
Autor:
Yoon-Seok Kim, Sung-Sil Moon, Seong Pil-Nam, Yong-Min Choi, Se-Ju Kang, Hoa Van Ba, Hyun-Woo Seo, Jin Hyoung Kim, Beom Young Park
Publikováno v:
Meat Science. 137:16-23
As an attempt to control bacterial cross-contamination of beef carcasses, in the present investigation acetic acid and lactic acid (3% v/v) were used for bacterial decontamination. For the decontamination, cows were sprayed with each above acid at tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7531f930550a36d049ca413e0950da
https://doi.org/10.1016/j.meatsci.2017.11.006
https://doi.org/10.1016/j.meatsci.2017.11.006
Autor:
Se-Ju Kang, In-Chul Jung, Young-Jun Choi, Yoon-Hee Moon, Kyung-Soo Lee, Kyung-Suk Park, Hyun-Sook Park, Jae-Seok Hyon, Jong-Beom Yang
Publikováno v:
Journal of Life Science. 21:74-80
This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b07b60c094138da7c33e3af29416197a
https://doi.org/10.5352/jls.2011.21.1.74
https://doi.org/10.5352/jls.2011.21.1.74