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Hack-Youn Kim

Showing results (91-100 of 105) with videos related to

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Animal Bioscience|April 26, 2024
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chickenFarouq Heidar Barido, Puruhita, Bayu Setya Hertanto, et al.
Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|January 10, 2012
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork pattiesYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 27, 2010
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiberYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 9, 2010
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidationMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|April 9, 2010
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurtersYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|June 4, 2011
Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked porkMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|September 10, 2010
Effect of bamboo salt on the physicochemical properties of meat emulsion systemsHack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong, et al.
Meat Science|September 10, 2013
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkHyun-Wook Kim, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|July 2, 2013
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storageHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
Pageof 11

Showing results (91-100 of 105) with videos related to

Sort By:
Pageof 11
Animal Bioscience|April 26, 2024
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chickenFarouq Heidar Barido, Puruhita, Bayu Setya Hertanto, et al.
Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|January 10, 2012
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork pattiesYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 27, 2010
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiberYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 9, 2010
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidationMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|April 9, 2010
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurtersYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|June 4, 2011
Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked porkMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|September 10, 2010
Effect of bamboo salt on the physicochemical properties of meat emulsion systemsHack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong, et al.
Meat Science|September 10, 2013
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkHyun-Wook Kim, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|July 2, 2013
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storageHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
Pageof 11