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Postmortem Aging of Beef with a Special Reference to the Dry Aging

Khan, Muhammad I., Jung, Samooel, Nam, Ki Chang, Jo, Cheorun

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.36 No.2 2016 pp.159-169

A frame work for heat generation/absorption and modified homogeneous-heterogeneous reaction in flow based on non-Darcy-Forchheimer medium

Hayat, Tasawar, Ahmad, Salman, Khan, Muhammad I., Khan, Muhammad I., Alsaedi, Ahmed

[Kisti 연계] 한국원자력학회 Nuclear Engineering and Technology Vol.50 No.3 2018 pp.389-395

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Min, Joong-Seok, Khan, Muhammad I., Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun

[Kisti 연계] 한국축산식품학회 Korean Journal for Food Science of Animal Resources Vol.36 No.1 2016 pp.23-28

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee, Hyun Jung, Kim, Hyun Joo, Yong, Hae In, Khan, Muhammad I., Heo, Kang Nyung, Jo, Cheorun

[Kisti 연계] 한국가금학회 가금학회지 Vol.42 No.1 2015 pp.41-50

Effects of Electron Beam Irradiation and High-Pressure Treatment with Citrus Peel Extract on the Microbiological, Chemical and Sensory Qualities of Marinated Chicken Breast Meat

Kim, Hyun-Joo, Alahakoon, Amali U., Jayasena, Dinesh D., Khan, Muhammad I., Nam, Ki Chang, Jo, Cheorun, Jung, Samooel

[Kisti 연계] 한국가금학회 가금학회지 Vol.42 No.3 2015 pp.215-221