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2003 | 1 |
2016 | 1 |
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Page 1
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts.
Korean J Food Sci Anim Resour. 2016;36(2):275-82. doi: 10.5851/kosfa.2016.36.2.275. Epub 2016 Apr 30.
Korean J Food Sci Anim Resour. 2016.
PMID: 27194938
Free PMC article.
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.
Utama DT, Baek KH, Jeong HS, Yoon SK, Joo ST, Lee SK.
Utama DT, et al. Among authors: yoon sk.
Asian-Australas J Anim Sci. 2018 Feb;31(2):293-300. doi: 10.5713/ajas.17.0217. Epub 2017 Jul 6.
Asian-Australas J Anim Sci. 2018.
PMID: 28728407
Free PMC article.
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Effect of season on color of Hanwoo (Korean native cattle) beef.
Kim YS, Yoon SK, Song YH, Lee SK.
Kim YS, et al. Among authors: yoon sk.
Meat Sci. 2003 Apr;63(4):509-13. doi: 10.1016/s0309-1740(02)00112-2.
Meat Sci. 2003.
PMID: 22062521
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