Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

by Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Farouq Heidar Barido, Sung Ki Lee
Published 2020-09-01

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

by Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Published 2020-01-01

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

by Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Published 2020-01-01

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

by Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee
Published 2018-02-01

Viral kinetics of SARS-CoV-2 in asymptomatic carriers and presymptomatic patients

by Seong Eun Kim, Hae Seong Jeong, Yohan Yu, Sung Un Shin, Soosung Kim, Tae Hoon Oh, Uh Jin Kim, Seung-Ji Kang, Hee-Chang Jang, Sook-In Jung, Kyung-Hwa Park
Published 2020-06-01