Choe J - Search Results

1

Effects of dietary mixture of protease and probiotics on growth performance, blood constituents, and carcass characteristics of growing-finishing pigs.

Min Y, Choi Y, Choe J, Kim Y, Jeong Y, Kim D, Kim J, Jung H, Song M. Min Y, et al. Among authors: choe j. J Anim Sci Technol. 2019 Sep;61(5):272-277. doi: 10.5187/jast.2019.61.5.272. Epub 2019 Sep 30. J Anim Sci Technol. 2019. PMID: 31602305 Free PMC article.

2

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics.

Nam YJ, Choi YM, Lee SH, Choe JH, Jeong DW, Kim YY, Kim BC. Nam YJ, et al. Among authors: choe jh. Meat Sci. 2009 Dec;83(4):731-6. doi: 10.1016/j.meatsci.2009.08.015. Epub 2009 Aug 13. Meat Sci. 2009. PMID: 20416630

3

The relation of blood glucose level to muscle fiber characteristics and pork quality traits.

Choe JH, Choi YM, Lee SH, Nam YJ, Jung YC, Park HC, Kim YY, Kim BC. Choe JH, et al. Meat Sci. 2009 Sep;83(1):62-7. doi: 10.1016/j.meatsci.2009.03.011. Epub 2009 Apr 5. Meat Sci. 2009. PMID: 20416649

4

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed.

Lee SH, Choi YM, Choe JH, Kim JM, Hong KC, Park HC, Kim BC. Lee SH, et al. Among authors: choe jh. Meat Sci. 2010 Nov;86(3):794-800. doi: 10.1016/j.meatsci.2010.06.024. Epub 2010 Jul 7. Meat Sci. 2010. PMID: 20659784

5

Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs.

Jeong DW, Choi YM, Lee SH, Choe JH, Hong KC, Park HC, Kim BC. Jeong DW, et al. Among authors: choe jh. Meat Sci. 2010 Nov;86(3):607-15. doi: 10.1016/j.meatsci.2010.04.011. Epub 2010 Jul 24. Meat Sci. 2010. PMID: 20659787

6

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs.

Kang YK, Choi YM, Lee SH, Choe JH, Hong KC, Kim BC. Kang YK, et al. Among authors: choe jh. Meat Sci. 2011 Dec;89(4):384-9. doi: 10.1016/j.meatsci.2011.04.019. Epub 2011 May 4. Meat Sci. 2011. PMID: 21636221

7

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.

Choi YM, Choe JH, Cho DK, Kim BC. Choi YM, et al. Among authors: choe jh. Meat Sci. 2012 Feb;90(2):292-6. doi: 10.1016/j.meatsci.2011.07.013. Epub 2011 Jul 23. Meat Sci. 2012. PMID: 21843917

8

Comparing the histochemical characteristics and meat quality traits of different pig breeds.

Ryu YC, Choi YM, Lee SH, Shin HG, Choe JH, Kim JM, Hong KC, Kim BC. Ryu YC, et al. Among authors: choe jh. Meat Sci. 2008 Oct;80(2):363-9. doi: 10.1016/j.meatsci.2007.12.020. Epub 2007 Dec 28. Meat Sci. 2008. PMID: 22063341

9

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.

Choi YM, Jung KC, Choe JH, Kim BC. Choi YM, et al. Among authors: choe jh. Meat Sci. 2012 Aug;91(4):490-8. doi: 10.1016/j.meatsci.2012.03.003. Epub 2012 Mar 15. Meat Sci. 2012. PMID: 22498136

10

Muscle fiber characteristics of pectoralis major muscle as related to muscle mass in different Japanese quail lines.

Choi YM, Shin S, Wick MP, Choe JH, Lee K. Choi YM, et al. Among authors: choe jh. Animal. 2013 Oct;7(10):1665-70. doi: 10.1017/S1751731113001298. Epub 2013 Jul 10. Animal. 2013. PMID: 23842287 Free article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

1,943 results

Search Page

Filters