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Poultry Science
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April 4, 2020
Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
Juhui Choe, Hack-Youn Kim
Poultry Science
|
January 31, 2019
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
Juhui Choe, Hack-Youn Kim
Food Science of Animal Resources
|
June 1, 2019
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe, Hack-Youn Kim
Meat Science
|
October 25, 2022
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive
Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources
|
March 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Sin-Young Park, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources
|
January 25, 2017
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Sin-Young Park, Hack-Youn Kim
Animals : an Open Access Journal From MDPI
|
September 28, 2021
Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea
Sol-Hee Lee, Hack-Youn Kim
Food Chemistry: X
|
November 11, 2024
Analyses of the physicochemical and sensory characteristics of black goat <i>triceps brachii</i> muscle based on slaughter age
Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources
|
July 8, 2024
Effects of Sous-vide Cooking Temperature on <i>Triceps Brachii</i> of Black Goats
Kyu-Min Kang, Hack-Youn Kim
Foods (Basel, Switzerland)
|
November 27, 2025
Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat
Kyu-Min Kang, Hack-Youn Kim
Page
of 11
Search research articles
Search
Showing results (1-10 of 105) with videos related to
Sort By:
Page
of 11
Poultry Science
|
April 4, 2020
Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
Juhui Choe, Hack-Youn Kim
Poultry Science
|
January 31, 2019
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
Juhui Choe, Hack-Youn Kim
Food Science of Animal Resources
|
June 1, 2019
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe, Hack-Youn Kim
Meat Science
|
October 25, 2022
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive
Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources
|
March 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Sin-Young Park, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources
|
January 25, 2017
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Sin-Young Park, Hack-Youn Kim
Animals : an Open Access Journal From MDPI
|
September 28, 2021
Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea
Sol-Hee Lee, Hack-Youn Kim
Food Chemistry: X
|
November 11, 2024
Analyses of the physicochemical and sensory characteristics of black goat <i>triceps brachii</i> muscle based on slaughter age
Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources
|
July 8, 2024
Effects of Sous-vide Cooking Temperature on <i>Triceps Brachii</i> of Black Goats
Kyu-Min Kang, Hack-Youn Kim
Foods (Basel, Switzerland)
|
November 27, 2025
Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat
Kyu-Min Kang, Hack-Youn Kim
Page
of 11