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Author: Dongwook Kim

5 Articles are founded.

Physicochemical Properties and Fatty Acid Composition of Salted Egg Yolk Made from Korean Native Chicken Egg
Korean J. Poult. Sci. 2025;52(2):43-54.
https://doi.org/10.5536/KJPS.2025.52.2.43
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Effect of Rosemary and Clove Essential Oils on Quality and Flavor Compounds of Fried Korean Native Chicken Thigh Meat
Korean J. Poult. Sci. 2023;50(3):143-159.
https://doi.org/10.5536/KJPS.2023.50.3.143
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Effect of Feral Peach Sugar Extracts and Gomchwi Extracts on Physicochemical Properties and Shelf-Life of Woorimatdag Chicken Marinated with Red Pepper Sauce
Korean J. Poult. Sci. 2023;50(1):51-61.
https://doi.org/10.5536/KJPS.2023.50.1.51
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Comparative Analysis of Physicochemical Traits and Fatty Acid Composition of Chicken Meat from New Strain of Korean Native Chickens
Korean J. Poult. Sci. 2021;48(4):217-225.
https://doi.org/10.5536/KJPS.2021.48.4.217
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Effects of Lemon and Cranberry Juice on the Quality of Chicken Thigh Meat during Cold Storage
Korean J. Poult. Sci. 2018;45(1):53-62.
https://doi.org/10.5536/KJPS.2018.45.1.53
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March, 2026
Vol. 53, No. 1

eISSN:xxxx-xxxx





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