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List of works by Jin-Hyoung Kim

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

scientific article published on 31 December 2018

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

scientific article published on 01 July 2020

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow <i>Longissimus thoracis</i> Muscles

scientific article published on 01 November 2020

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

scientific article published on 31 August 2019

Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563

scientific article published on 31 August 2019

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

scientific article published on 07 March 2019

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