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Food Science of Animal Resources
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December 11, 2020
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources
|
May 14, 2023
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Heliyon
|
December 19, 2024
Effect of ginger extract on Korean black goat <i>biceps femoris</i> as a tenderizer
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources
|
January 22, 2025
Scaffolds Bioink for Three-Dimensional (3D) Bioprinting
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources
|
May 20, 2024
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources
|
April 30, 2026
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources
|
July 6, 2026
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium
Yu-Na Oh, Hack-Youn Kim
Foods (Basel, Switzerland)
|
August 26, 2022
Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer
Sol-Hee Lee, Hack-Youn Kim
Food Science and Biotechnology
|
September 29, 2018
Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (<i>Sundae</i>)
Ju-Hui Choe, Hack-Youn Kim
Foods (Basel, Switzerland)
|
May 27, 2023
Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis
Sol-Hee Lee, Hack-Youn Kim
Page
of 11
Search research articles
Search
Showing results (31-40 of 105) with videos related to
Sort By:
Page
of 11
Food Science of Animal Resources
|
December 11, 2020
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources
|
May 14, 2023
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Heliyon
|
December 19, 2024
Effect of ginger extract on Korean black goat <i>biceps femoris</i> as a tenderizer
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources
|
January 22, 2025
Scaffolds Bioink for Three-Dimensional (3D) Bioprinting
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources
|
May 20, 2024
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources
|
April 30, 2026
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources
|
July 6, 2026
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium
Yu-Na Oh, Hack-Youn Kim
Foods (Basel, Switzerland)
|
August 26, 2022
Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer
Sol-Hee Lee, Hack-Youn Kim
Food Science and Biotechnology
|
September 29, 2018
Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (<i>Sundae</i>)
Ju-Hui Choe, Hack-Youn Kim
Foods (Basel, Switzerland)
|
May 27, 2023
Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis
Sol-Hee Lee, Hack-Youn Kim
Page
of 11