Se-Ju Kang

The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses.

Beom-Young Park, H. Seo, S. Moon, 2018, Meat science.

Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine

Yoonhee Moon, In-Chul Jung, Hyunbeen Park, 2011 .

The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying.

Soohyun Cho, P. Seong, Beom-Young Park, 2019, International journal of food microbiology.

Carcass Characteristics and Primal Cuts Yields by Live Weight of Hanwoo Steers in Gyeongbuk Province

Soohyun Cho, P. Seong, Beom-Young Park, 2018 .