Animal Bioscience

Animal Products
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork: Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol; Asian-Australas J Anim Sci. 2020;33(4):640-650. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0262
Web of Science 12 Crossref 13; Full text PubReader ePub PDF


Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade: Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol; Asian-Australas J Anim Sci. 2019;32(9):1448-1457. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0965
Web of Science 19 Crossref 20; Full text PubReader ePub PDF


Assessment of frozen storage duration effect on quality characteristics of various horse muscles: Pil Nam Seong, Hyun Woo Seo, Jin-Hyoung Kim, Geun Ho Kang, Soo-Hyun Cho, Hyun Seok Chae, Beom Young Park, Hoa Van Ba; Asian-Australas J Anim Sci. 2017;30(12):1756-1763. Published online June 27, 2017; DOI: https://doi.org/10.5713/ajas.17.0039
Crossref 21; Full text PubReader ePub PDF


Relationship between sensory attributes and volatile compounds of polish dry-cured loin: Ewa Górska, Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Krzysztof Tambor; Asian-Australas J Anim Sci. 2017;30(5):720-727. Published online July 14, 2016; DOI: https://doi.org/10.5713/ajas.16.0252
Crossref 16; Full text PubReader ePub PDF

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