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Hack-Youn Kim

Showing results (11-20 of 105) with videos related to

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Food Science of Animal Resources|September 9, 2024
Current Status of Non-Thermal Sterilization by Pet Food Raw IngredientsUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|November 16, 2023
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin HamHan-Gyeol Cho, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured HamSun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources|June 25, 2026
Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressureUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|June 25, 2026
Application of high hydrostatic pressure on the microbial and physicochemical characteristics of porkUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|May 21, 2021
Effect of <i>Hanwoo</i> Crust on the Physicochemical Properties of Emulsion-Type SausagesJeong-Ah Lee, Hack-Youn Kim
Journal of Animal Science and Technology|May 14, 2021
Fried pork loin batter quality with the addition of various dietary fibersSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
Exploring Sustainable Future Protein SourcesYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|April 2, 2021
Quality Properties of <i>Bulgogi</i> Sauce with Crust Derived from Dry-Aged Beef LoinSin-Young Park, Hack-Youn Kim
Journal of Animal Science and Technology|October 22, 2020
Physicochemical properties of crust derived from dry-aged <i>Holstein</i> and <i>Hanwoo</i> loinJeong-Ah Lee, Hack-Youn Kim
Pageof 11

Showing results (11-20 of 105) with videos related to

Sort By:
Pageof 11
Food Science of Animal Resources|September 9, 2024
Current Status of Non-Thermal Sterilization by Pet Food Raw IngredientsUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|November 16, 2023
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin HamHan-Gyeol Cho, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured HamSun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources|June 25, 2026
Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressureUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|June 25, 2026
Application of high hydrostatic pressure on the microbial and physicochemical characteristics of porkUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|May 21, 2021
Effect of <i>Hanwoo</i> Crust on the Physicochemical Properties of Emulsion-Type SausagesJeong-Ah Lee, Hack-Youn Kim
Journal of Animal Science and Technology|May 14, 2021
Fried pork loin batter quality with the addition of various dietary fibersSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
Exploring Sustainable Future Protein SourcesYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|April 2, 2021
Quality Properties of <i>Bulgogi</i> Sauce with Crust Derived from Dry-Aged Beef LoinSin-Young Park, Hack-Youn Kim
Journal of Animal Science and Technology|October 22, 2020
Physicochemical properties of crust derived from dry-aged <i>Holstein</i> and <i>Hanwoo</i> loinJeong-Ah Lee, Hack-Youn Kim
Pageof 11