H. V. Ba

Principle of Meat Aroma Flavors and Future Prospect

I. Hwang, D. Jeong, H. V. Ba, 2012 .

Expression and purification of ESBP in Escherichia coli , the extracellular protein derived 1 from Bifidobacterium longum KACC 91563 2

Woori Kwak, J. Ham, Heebal Kim, 2019 .

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

Woori Kwak, Heebal Kim, M. Oh, 2019, Food science of animal resources.

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

I. Hwang, K. Ryu, M. Oliveros, 2010 .

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

Soohyun Cho, P. Seong, G. Kang, 2015, Korean journal for food science of animal resources.

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

I. Hwang, Kyoungmi Park, D. Dashdorj, 2017 .

Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.

I. Hwang, Kyoungmi Park, H. V. Ba, 2014, Animal science journal = Nihon chikusan Gakkaiho.