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Author: Myung-Ok Jung

3 Articles are founded.

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
Hyun-Joo Lee, Jae-Joon Lee, Myung-Ok Jung, Jung-Seok Choi, Ji-Taek Jung, Yang-Il Choi, Jin-Kyu Lee
Korean J Food Sci Anim Resour 2017;37(5):726-734.
https://doi.org/10.5851/kosfa.2017.37.5.726
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Hyung-Gyu Choi, Hyun-Su Choi, Young-Seok Choi, Myung-Ok Jung, Jung-Seok Choi, Yang-Il Choi
Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61
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