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3 results for Hye-Jin Kim.

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Comparison of Meat Quality Characteristics and Aromatic Substances of Korean Native Black Goat Ribs by Different Sex
by Kwan-Woo Kim, Hye-Jin Kim, Eun-Do Lee, Dong-Kyo Kim, Jinwook Lee, Sung-Soo Lee, Aera Jang and Sang-Hoon Lee
Journal of Food and Nutrition Research. 2020, 8(10), 585-590. DOI: 10.12691/jfnr-8-10-7
Pub. Date: October 28, 2020Views: 4443Downloads: 5961
Korean native black goat ribs meat quality volatile compound aromatic substance
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Characterizing Sections of Elk Velvet Antler by pH and Mineral, Fatty Acid, and Amino Acid Composition
by Dong-Kyo Kim, Sang-Hoon Lee, Eun-Do Lee, Hye-Jin Kim, Jinwook Lee, Sung-Soo Lee, Aera Jang and Kwan-Woo Kim
Journal of Food and Nutrition Research. 2021, 9(3), 170-176. DOI: 10.12691/jfnr-9-3-10
Pub. Date: March 25, 2021Views: 3183Downloads: 3762
deer velvet antler section fatty acid amino acid
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Effect of Feeding Regime on Meat Quality of Elk Deer Loin during Aging
by Kwan-Woo Kim, Hye-Jin Kim, Hee-Jin Kim, Sung-Soo Lee, Eun-Do Lee, Dong-Kyo Kim, Sang-Hoon Lee, Aera Jang and Jinwook Lee
Journal of Food and Nutrition Research. 2020, 8(7), 355-361. DOI: 10.12691/jfnr-8-7-7
Pub. Date: August 04, 2020Views: 3796Downloads: 4090
elk deer meat feeding regime aging meat quality
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