D. Dashmaa

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

I. Hwang, I. Cho, K. Ryu, 2011 .

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.

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

I. Hwang, K. Ryu, Jieun Yang, 2013 .

The daily value of micronutrients in newly produced beef and horse concentrated bone broths

D. Dashmaa, N. Chimegee, 2018 .