Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Hack-Youn Kim

Showing results (1-10 of 105) with videos related to

Pageof 11
Sort By:
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 hamJuhui 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 replacerJuhui Choe, Hack-Youn Kim
Food Science of Animal Resources|June 1, 2019
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin HamJuhui 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 additiveSin-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 LoinSin-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 SausageSin-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 KoreaSol-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 ageSol-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 GoatsKyu-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 MeatKyu-Min Kang, Hack-Youn Kim
Pageof 11

Showing results (1-10 of 105) with videos related to

Sort By:
Pageof 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 hamJuhui 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 replacerJuhui Choe, Hack-Youn Kim
Food Science of Animal Resources|June 1, 2019
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin HamJuhui 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 additiveSin-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 LoinSin-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 SausageSin-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 KoreaSol-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 ageSol-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 GoatsKyu-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 MeatKyu-Min Kang, Hack-Youn Kim
Pageof 11