G.B. Park

Formation of cholesterol oxidation products (COPs) in animal products

Sun Jin Hur, G.B. Park, Seon-Tea Joo · Food Control · 2006 · 143 citations

Food Chemistry, Cholesterol Oxidation Products, Lipid Analysis +6

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Sung‐Sil Moon, Han‐Sul Yang, G.B. Park et al. · Meat Science · 2006 · 93 citations

Animal Physiology, Nutrition, Animal Performance +9

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Sun Jin Hur, Bin-Na Ye, J.L. Lee et al. · Meat Science · 2003 · 87 citations

Food Chemistry, Biochemistry, Beef Patties +10

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

M.S. Ali, Han‐Sul Yang, Jin‐Yeon Jeong et al. · Poultry Science · 2008 · 37 citations · Full text

Animal Physiology, Muscle Shortening, Chilling Temperature +13

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Sun Jin Hur, G.B. Park, Seon-Tea Joo · Journal of Food Quality · 2009 · 20 citations

Animal Physiology, Nutrition, Animal Performance +11