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Author: Inho Hwang
8 Articles are founded.
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers
Food Sci Anim Resour 2023;43(3):531-539.
https://doi.org/10.5851/kosfa.2023.e15
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https://doi.org/10.5851/kosfa.2023.e15
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-655-g1.gif)
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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https://doi.org/10.5851/kosfa.2019.e58
![](/journal/kosfa/kosfa-39-3/gif/kosfa-39-3-474-g1.gif)
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43
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https://doi.org/10.5851/kosfa.2019.e43
![](/journal/kosfa/kosfa-39-3/gif/kosfa-39-3-355-g1.gif)
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food Sci Anim Resour 2019;39(3):355-370.
https://doi.org/10.5851/kosfa.2019.e27
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https://doi.org/10.5851/kosfa.2019.e27
![](/journal/kosfa/kosfa-38-4/gif/kosfa-38-4-679-g1.gif)
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4
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https://doi.org/10.5851/kosfa.2018.e4
![](/journal/kosfa/kosfa-38-3/gif/kosfa-38-3-515-g1.gif)
Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515
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https://doi.org/10.5851/kosfa.2018.38.3.515
![](/journal/kosfa/kosfa-37-3/gif/kosfa-37-3-392-f001.gif)
Biological Differences between Hanwoo longissimus dorsi and semimembranosus Muscles in Collagen Synthesis of Fibroblasts
Korean J Food Sci Anim Resour 2017;37(3):392-401.
https://doi.org/10.5851/kosfa.2017.37.3.392
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https://doi.org/10.5851/kosfa.2017.37.3.392
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291
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https://doi.org/10.5851/kosfa.2016.36.3.291