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  1. 1
    Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins

    Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins by Brad Kim, Dong-Jin Shin, Jinkyu Seo, Madison Romanyk, Saud Ur Rehman

    Published 2024-12-01
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  2. 2
    Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat

    Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat by Dong-Jin Shin, Cheorun Jo, Dongwook Kim, Yousung Jung, Jun-Heon Lee, Ki-Chang Nam, Hyo-Joon Choo, Aera Jang

    Published 2024-11-01
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