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Hack-Youn Kim

Showing results (41-50 of 105) with videos related to

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Foods (Basel, Switzerland)|September 28, 2021
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast MeatSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|July 14, 2025
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2024
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed PowdersUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|June 30, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|September 12, 2019
Application of an Electric Field Refrigeration System on Pork Loin during Dry AgingSin-Young Park, Hack-Youn Kim, Juhui Choe
Journal of Animal Science and Technology|July 24, 2019
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausagesJuhui Choe, Gye-Woong Kim, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|May 19, 2017
Effect of Persimmon Peel (<i>Diospyros kaki</i> Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated StorageJu-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim
Food Science of Animal Resources|July 14, 2025
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water ContentsJeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim
Food Science of Animal Resources|September 24, 2020
Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown SauceSin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim
Polymers|May 28, 2022
Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell PowderChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Pageof 11

Showing results (41-50 of 105) with videos related to

Sort By:
Pageof 11
Foods (Basel, Switzerland)|September 28, 2021
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast MeatSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|July 14, 2025
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2024
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed PowdersUi-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources|June 30, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|September 12, 2019
Application of an Electric Field Refrigeration System on Pork Loin during Dry AgingSin-Young Park, Hack-Youn Kim, Juhui Choe
Journal of Animal Science and Technology|July 24, 2019
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausagesJuhui Choe, Gye-Woong Kim, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|May 19, 2017
Effect of Persimmon Peel (<i>Diospyros kaki</i> Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated StorageJu-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim
Food Science of Animal Resources|July 14, 2025
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water ContentsJeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim
Food Science of Animal Resources|September 24, 2020
Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown SauceSin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim
Polymers|May 28, 2022
Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell PowderChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Pageof 11