Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

por Jeong, Hae Seong, Utama, Dicky Tri, Kim, Juntae, Barido, Farouq Heidar, Lee, Sung Ki
Publicado 2020

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F(0) values

por Kim, Juntae, Utama, Dicky Tri, Jeong, Hae Seong, Barido, Farouq Heidar, Lee, Sung Ki
Publicado 2020

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

por Utama, Dicky Tri, Kim, Yeong Jong, Jeong, Hae Seong, Kim, Juntae, Barido, Farouq Heidar, Lee, Sung Ki
Publicado 2020

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

por Utama, Dicky Tri, Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
Publicado 2018

Viral kinetics of SARS-CoV-2 in asymptomatic carriers and presymptomatic patients

por Kim, Seong Eun, Jeong, Hae Seong, Yu, Yohan, Shin, Sung Un, Kim, Soosung, Oh, Tae Hoon, Kim, Uh Jin, Kang, Seung-Ji, Jang, Hee-Chang, Jung, Sook-In, Park, Kyung-Hwa
Publicado 2020