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Animal Products
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang
Asian-Australas J Anim Sci. 2014;27(8):1174-1180.  Published online June 22, 2014
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Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
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The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
S. S. Moon, H. S. Yang, G. B. Park, S. T. Joo
Asian-Australas J Anim Sci. 2007;20(3):418-423.  Published online January 24, 2007
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Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality
H. S. Yang, S. S. Moon, J. Y. Jeong, S. G. Choi, S. T. Joo, G. B. Park
Asian-Australas J Anim Sci. 2006;19(6):898-904.  Published online March 29, 2006
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Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
K. H. Hah, H. S. Yang, S. J. Hur, S. S. Moon, Y. L. Ha, G. B. Park, S. T. Joo
Asian-Australas J Anim Sci. 2006;19(5):744-750.  Published online March 29, 2006
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 Print ISSN: 2765-0189
Online ISSN: 2765-0235

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