Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map by Min Kyung Park, Bo-Gyeong Kim, Min-Cheol Kang, Tae-Kyung Kim, Yun-Sang Choi

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Allomyrina dichotoma larvae extract as a novel tenderizer on brined pork loin and changes in quality based on extraction methods by Tae-Kyung Kim, Hyun-Jung Yun, Yea-Ji Kim, Ji Yoon Cha, Yun-Sang Choi

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Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture by Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Heeyoung Lee, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi

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Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties by Soeun Kim, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jung, Seonmin Lee

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Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae by Ji Yoon Cha, Tae-Kyung Kim, Yea-Ji Kim, Jae-Hoon Lee, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi

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