Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

DOI:https://doi.org/10.7318/KJFC/2022.37.2.171

Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

DOI:https://doi.org/10.7318/KJFC/2019.34.6.771