Ki Chang Nam

Sunchon National University

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Articles (18)

Collaborators (3)

Cheorun Jo

Seoul National University

Dong Ahn

Iowa State University

UNITED STATES

Jun Heon Lee

Chungbuk National University

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Ki Chang Nam

Research Interests

Explore related searches

Contact this professor

Articles (18)

Collaborators (3)

Cheorun Jo

Dong Ahn

Jun Heon Lee

Make your next move.

Ki Chang Nam

Research Interests

Explore related searches

Contact this professor

Articles (18)

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin

Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

The impact of overnight lairage on meat quality and storage stability of pork loin

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle

Bioactive peptide production and determination of functional properties using crude water extracts of Ulva lactuca (Chlorophyta) and Sargassum crassifolium (Phaeophyceae) collected from Sri Lanka

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

Egg yolk lipids: separation, characterization, and utilization

Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review

An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste

Effects of the Raising Period on Meat Quality in Two New Strains of Korean Native Chicken

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Collaborators (3)

Cheorun Jo

Dong Ahn

Jun Heon Lee

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