Yeong-Jong Kim

Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast

A. Jang, Sung Ki Lee, J. Pak, 2022, Poultry science.

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

Sung Ki Lee, Yeong-Jong Kim, F. H. Barido, 2022, Animal bioscience.

Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet

A. Jang, Juntae Kim, Sung Ki Lee, 2019, Korean Journal of Poultry Science.

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

Juntae Kim, Sung Ki Lee, Yeong-Jong Kim, 2019, Asian-Australasian journal of animal sciences.