Animal Bioscience

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Animal Products
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs: Dong-Gyun Yim, Doo-Il Hong, Ku-Young Chung; Asian-Australas J Anim Sci. 2016;29(2):257-262. Published online August 4, 2015; DOI: https://doi.org/10.5713/ajas.15.0189
Cited By 8; Full text PubReader ePub PDF


The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin: Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba; Asian-Australas J Anim Sci. 2015;28(5):677-685. Published online February 6, 2015; DOI: https://doi.org/10.5713/ajas.14.0789
Cited By 14; Full text PubReader ePub PDF


Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham: Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba; Asian-Australas J Anim Sci. 2014;27(8):1164-1173. Published online June 22, 2014; DOI: https://doi.org/10.5713/ajas.2013.13770
Cited By 16; Full text PubReader ePub PDF

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