Published in Korean J Food Sci Anim Resour on August 31, 2014
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Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition. Korean J Food Sci Anim Resour (2014) 0.84
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin. Asian-Australas J Anim Sci (2015) 0.80
Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions. Korean J Food Sci Anim Resour (2015) 0.75