Jeong-Uk Eom

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Han-Sul Yang, Junyoung Park, Jin-Kyu Seo, 2021, Food science of animal resources.

Effect of pig breed and processing stage on the physicochemical 1 properties of dry-cured loin 2 3

Han-Sul Yang, Junyoung Park, Jin-Kyu Seo, 2021 .

Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage

Han-Sul Yang, Rashida Parvin, Jin-Kyu Seo, 2022, Antioxidants.

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

Han-Sul Yang, Jin-Kyu Seo, Jeong-Uk Eom, 2023, Journal of Animal Science and Technology.

Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties.

Han-Sul Yang, Rashida Parvin, Jin-Kyu Seo, 2022, Meat Science.