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Hack-Youn Kim

Showing results (21-30 of 105) with videos related to

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Korean Journal for Food Science of Animal Resources|November 28, 2018
Comparison of Physicochemical Properties between Standard and Sow PorkGye-Woong Kim, Hack-Youn Kim
Food Chemistry: X|May 2, 2022
Effect of lyophilized chive (<i>Allium wakegi</i> Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloinSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2020
Physicochemical Quality Properties of Loin and Tenderloin Ham from SowsGye-Woong Kim, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Heliyon|June 26, 2023
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South KoreaSol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|July 24, 2023
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural BrineSol-Hee Lee, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|July 28, 2017
Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native PigsGye-Woong Kim, Hack-Youn Kim
Journal of Animal Science and Technology|April 4, 2018
Physicochemical properties of <i>M. longissimus dorsi</i> of Korean native pigsGye-Woong Kim, Hack-Youn Kim
Journal of Animal Science and Technology|July 7, 2018
Correction to: Physicochemical properties of <i>M. longissimus dorsi</i> of Korean native pigsGye-Woong Kim, Hack-Youn Kim
Pageof 11

Showing results (21-30 of 105) with videos related to

Sort By:
Pageof 11
Korean Journal for Food Science of Animal Resources|November 28, 2018
Comparison of Physicochemical Properties between Standard and Sow PorkGye-Woong Kim, Hack-Youn Kim
Food Chemistry: X|May 2, 2022
Effect of lyophilized chive (<i>Allium wakegi</i> Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloinSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2020
Physicochemical Quality Properties of Loin and Tenderloin Ham from SowsGye-Woong Kim, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Heliyon|June 26, 2023
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South KoreaSol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|July 24, 2023
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural BrineSol-Hee Lee, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|July 28, 2017
Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native PigsGye-Woong Kim, Hack-Youn Kim
Journal of Animal Science and Technology|April 4, 2018
Physicochemical properties of <i>M. longissimus dorsi</i> of Korean native pigsGye-Woong Kim, Hack-Youn Kim
Journal of Animal Science and Technology|July 7, 2018
Correction to: Physicochemical properties of <i>M. longissimus dorsi</i> of Korean native pigsGye-Woong Kim, Hack-Youn Kim
Pageof 11