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Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
Dong-Min Shin, Jong Hyeok Yune, Dong-Hyun Kim, Sung Gu Han
Anim Biosci. 2023;36(10):1596-1603.  Published online June 26, 2023
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Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters
Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim, Sang Hoon Keum, Hyun Su Jung, Hyuk Cheol Kwon, Do Hyun Kim, Hyejin Sohn, Chang Hee Jeong, Hong Gu Lee, Sung Gu Han
Anim Biosci. 2022;35(6):927-937.  Published online January 4, 2022
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(3):501-505.  Published online August 3, 2019
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Impact Factor: 2.2(Q2)
SJR: 0.613
(Q1 in Animal Sci
/ Vet Sci
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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