1 "physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace" 21 : 142-148, 2001
2 "and total pigments in beef and chicken muscle" 1279-1282, 1994
3 "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999
4 "The basis of tenderness in muscle foods" 295-299, 1977
5 "Relationship of myofibril fragmentation index to certain chemical physical and sensory characteristics of bovine longissimus muscle" 1177-1180, 1978
6 "Quality of Jeju island's indigenous pork fed with dried citrus byproducts" 36 : 228-232, 2007
7 "Quality comparison between Korean native black ground pork and modern genotype ground pork during refrigerated storage" 25 : 71-77, 2005
8 "Physicochemical properties and palatability of loin from crossbred Jeju black pigs" 24 : 238-245, 2004
9 "Neues ?ber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode" 87-62 93, 1982
10 "Fomulation and chopping temperature effects on beef frankfurters" 60 : 55-57, 1995
1 "physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace" 21 : 142-148, 2001
2 "and total pigments in beef and chicken muscle" 1279-1282, 1994
3 "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999
4 "The basis of tenderness in muscle foods" 295-299, 1977
5 "Relationship of myofibril fragmentation index to certain chemical physical and sensory characteristics of bovine longissimus muscle" 1177-1180, 1978
6 "Quality of Jeju island's indigenous pork fed with dried citrus byproducts" 36 : 228-232, 2007
7 "Quality comparison between Korean native black ground pork and modern genotype ground pork during refrigerated storage" 25 : 71-77, 2005
8 "Physicochemical properties and palatability of loin from crossbred Jeju black pigs" 24 : 238-245, 2004
9 "Neues ?ber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode" 87-62 93, 1982
10 "Fomulation and chopping temperature effects on beef frankfurters" 60 : 55-57, 1995
11 "Feeding effects of ginseng by-product on characteristics of pork carcass and meat quality" 22 : 337-342, 2002
12 "Feeding effect of citrus byproduct on the quality of cross-bred black pig in Jeju island" 35 : 897-902, 2006
13 "Effects of pre-slaughter fasting and chiller aging on objective meat quality in longissimus dorsi, biceps femoris, and triceps brachii muscles of Korean native black pigs" 46 : 405-414, 2004
14 "Effects of gums on the quality of low fat chicken patty" 33 : 193-200, 2004
15 "Effect of dietary oriental medicine refuse and mugwort powder on physico-chemical properties of Korean native pork" 21 : 208-214, 2001
16 "Effect of aging time and cooking temperature on pysicochemical and sensory characteristics of pork neck" 30 : 70-74, 2001
17 "Composition and physico-chemical properties of vacuum packaged Korean pork loins for export during cold storage" 22 : 151-157, 2002
18 "Comparison of quality characteristics of Korean native black pork and modern genotype pork during refrigerated storage after thawing" 27 : 1-7, 2007
19 "Comparison of pork quality by different postmortem pH24 values" 44 : 233-238, 2002
20 "Comparison of meat quality and physicochemical characteristics of pork between Korean native black pigs and Landrace by market weight" 47 : 91-98, 2005
21 "Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs" 25 : 322-327, 2005
22 "Changes of physicochemical and sensory characteristics in vacuum-packaged beef loin during cold storage time" 27 : 214-219, 1998
23 "Changes in free amino acid and protein denaturation of fish muscle during frozen storage" 839-844, 1985
24 "Carcass yields and meat quality by live weight of Korean black pigs" Kor 49 : 523-530, 2007
25 "Amino acid contents and meat quality properties on the loin from crossbred black and crossbred pigs reared in Jejudo" 25 : 7-12, 2005