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Hyun-Woo Seo

Rural Development Administration

4

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Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

2021 Animal Science Journal
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The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying

2019 International Journal of Food Microbiology
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Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

2019 Animal Science Journal
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Pork Quality Characteristics of Different Parts from Crossbred(Jeju Native Pig × Landrace) Pigs

2015 Journal of Agriculture and Life Science
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