Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

por Yim, Dong-Gyun, Park, Sang-Woon, Chung, Ku-Young
Publicado 2015

Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

por Yim, Dong-Gyun, Kim, Yu-Jin, Chung, Ku-Young
Publicado 2015

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

por Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
Publicado 2015

Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages

por Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
Publicado 2016

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs

por Yim, Dong-Gyun, Hong, Doo-Il, Chung, Ku-Young
Publicado 2016

Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

por Yim, Dong-Gyun, Chung, Eui-Gang, Chung, Ku-Young
Publicado 2015

Use of alternative curing salts for processing salamis

por Yim, Dong-Gyun, Chung, Ku-Young, Jo, Cheorun, Nam, Ki-Chang
Publicado 2018

A Protocol for Comparing Dry and Wet EEG Electrodes During Sleep

por Leach, Sven, Chung, Ku-young, Tüshaus, Laura, Huber, Reto, Karlen, Walter
Publicado 2020

Noncontact Sleep Study by Multi-Modal Sensor Fusion

por Chung, Ku-young, Song, Kwangsub, Shin, Kangsoo, Sohn, Jinho, Cho, Seok Hyun, Chang, Joon-Hyuk
Publicado 2017