Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yeonkuk Jung"'
Autor:
Xian De Liu, Dinesh D. Jayasena, Yeonkuk Jung, Samooel Jung, Bo Seok Kang, Kang Nyeong Heo, Jun Heon Lee, Cheorun Jo
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 6, Pp 895-902 (2012)
The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis
Externí odkaz:
https://doaj.org/article/aed8672a3e144de8a4355c0c2de3b4fb
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:86-92
We evaluated the effect of high pressure (HP) for infusing of conjugated linoleic acid (CLA) on the quality and storage stability of beef loin. To beef loins in a bag before sealing, CLA alone (1%; CLA), CLA + 0.15% lecithin (CL), or CL + 0.001% α-t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49a1d9098d115d239a9a40cc693dbc47
https://doi.org/10.1016/j.ifset.2014.06.001
https://doi.org/10.1016/j.ifset.2014.06.001
Autor:
Woo-Young Jung, Dyah Maharani, Ki-Chang Nam, Yeonkuk Jung, Seung Hwan Lee, Kang-Seok Seo, Jun Heon Lee, Cheorun Jo
Publikováno v:
Korean Journal for Food Science of Animal Resources. 32:6-12
The association of three candidate genes, fatty acid synthase (FASN), microsomal triglyceride transfer protein (MTTP) and fatty acid binding protein 3 (FABP3), with fatty acid (FA) composition in Duroc pigs was investigated. Identified single nucleot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf85ea7856bc596f8f194a0e69ac125
https://doi.org/10.5851/kosfa.2012.32.1.6
https://doi.org/10.5851/kosfa.2012.32.1.6
Autor:
Hee Jun Jeon, Bo-Seok Kang, Samooel Jung, Kang Nyeong Heo, Jun Ho Choe, Cheorun Jo, Jun Heon Lee, Yeonkuk Jung
Publikováno v:
Korean Journal for Food Science of Animal Resources. 31:684-692
The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (Woorimatdag , WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a74497a9d555ec67350ffab487c26578
https://doi.org/10.5851/kosfa.2011.31.5.684
https://doi.org/10.5851/kosfa.2011.31.5.684
Publikováno v:
Korean Journal of Poultry Science. 37:35-41
The effect of combination of chitosan coating and gamma irradiation on Escherichia coli inactivation and nutritional properties of shell egg was investigated. The E. coli inoculated on shell egg was not detected by 2 kGy of gamma irradiation at day 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::753aac7648870cb1213c5bc0d65490d4
https://doi.org/10.5536/kjps.2010.37.1.035
https://doi.org/10.5536/kjps.2010.37.1.035
Publikováno v:
Radiation Physics and Chemistry. 81:1163-1165
Irradiation is an excellent method for improving the safety and functional properties of egg. However, the internal quality of egg can be deteriorated due to a rapid decrease in Haugh units. In this study, the optimal conditions for maintaining the q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffc6c6b372939edf96d39e22789699e4
https://doi.org/10.1016/j.radphyschem.2011.11.027
https://doi.org/10.1016/j.radphyschem.2011.11.027
Autor:
Samooel Jung, Dinesh D. Jayasena, Bo-Seok Kang, Yeonkuk Jung, Jun Heon Lee, Cheorun Jo, Xian De Liu, Kang Nyeong Heo
Publikováno v:
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES(25): 6
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 6, Pp 895-902 (2012)
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 6, Pp 895-902 (2012)
The Korean native chickens (Woorimotdak (TM), KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::435b4f5b02ee68ebc2269fa1b66813a5
http://open-repository.kisti.re.kr/cube/handle/open_repository/477271.do
http://open-repository.kisti.re.kr/cube/handle/open_repository/477271.do
