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Author: Jeong-Uk Eom

4 Articles are founded.

Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis
Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
Food Sci Anim Resour 2024;44(4):934-950.
https://doi.org/10.5851/kosfa.2024.e32
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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin y, Sumin Song, Gap-Don Kim, Han-Sul Yang
Food Sci Anim Resour 2024;44(1):87-102.
https://doi.org/10.5851/kosfa.2023.e58
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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang
Food Sci Anim Resour 2024;44(1):103-118.
https://doi.org/10.5851/kosfa.2023.e60
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang
Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5
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