K. Seol

Evaluation of Pork Loin Freshness Using Absorbance Characteristic of Near-Infrared

T. S. Park, H. Seo, Y. Bae, 2008 .

Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin

D. Lim, S. O. Lee, M. Lee, 2006 .

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

Soohyun Cho, P. Seong, S. Moon, 2019, Asian-Australasian journal of animal sciences.

Comparison of Extraction Methods of Chondroitin Sulfate from Meat By-products

D. Oh, D. Lim, K. Seol, 2007 .