Han‐Sul Yang

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Han‐Sul Yang, Sung‐Gil Choi, Jin‐Tae Jeon et al. · Meat Science · 2006 · 178 citations

Food Analysis, Sensory Properties, Texture-modifying Agents +5

Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat

Y.J. Kim, Sang-Keun Jin, Han‐Sul Yang · Poultry Science · 2009 · 142 citations · Full text

Nutrition, Food Analysis, Meat Quality +21

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

Gap‐Don Kim, Jin‐Yeon Jeong, Eun‐Young Jung et al. · Meat Science · 2013 · 132 citations

Animal Physiology, Nutrition, Fiber Size Distribution +5

A Comparison of Meat Characteristics between Duck and Chicken Breast

Md. Shawkat Ali, Geun-Ho Kang, Han‐Sul Yang et al. · Asian-Australasian Journal of Animal Sciences · 2007 · 124 citations · Full text

Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

Sang-Keun Jin, Jungseok Choi, Han‐Sul Yang et al. · Meat Science · 2018 · 118 citations

Meat Packaging, Nitrite Alternatives, Food Analysis +9