Y. M. Choi

发表

Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality.

B. C. Kim, Y. Ryu, Y. M. Choi, 2007, Meat science.

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.

B. C. Kim, J. Choe, Y. M. Choi, 2012, Meat science.

The relation of blood glucose level to muscle fiber characteristics and pork quality traits.

B. C. Kim, S. H. Lee, J. Choe, 2009, Meat science.

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality.

B. C. Kim, S. H. Lee, Y. Ryu, 2008, Meat science.

Comparing the histochemical characteristics and meat quality traits of different pig breeds.

B. C. Kim, S. H. Lee, Y. Ryu, 2008, Meat science.

Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates.

B. C. Kim, Y. Ryu, Y. M. Choi, 2005, Meat science.

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.

M. Rhee, B. C. Kim, J. Choe, 2014, Meat science.

Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds.

M. Rhee, Y. M. Choi, W. Jung, 2009, International journal of food microbiology.

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.

B. C. Kim, J. Choe, D. K. Cho, 2012, Meat science.

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs.

B. C. Kim, S. H. Lee, J. Choe, 2011, Meat science.

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.

M. Rhee, B. C. Kim, S. H. Lee, 2012, Meat science.

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed.

B. C. Kim, J. Choe, K. Hong, 2010, Meat science.

Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution.

M. Rhee, S. A. Kim, I. Hwang, 2013, Research in veterinary science.

Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork.

M. Rhee, B. C. Kim, Y M Choi, 2009, Meat science.