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Hack-Youn Kim

Showing results (51-60 of 105) with videos related to

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Food Science of Animal Resources|May 20, 2024
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various SpicesDa-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources|April 30, 2026
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional MeatsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various SpicesDa-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources|July 6, 2026
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|November 23, 2022
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Science and Biotechnology|July 17, 2023
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field systemHa-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|July 20, 2022
The Effect of Hot-Air Dried <i>Lentinula edodes</i> on the Quality and Oranoleptic Properties of Rolled-DumplingsHa-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|August 21, 2015
Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigsGye-Woong Kim, Jae-Young Yoo, Hack-Youn Kim
Food Research International (Ottawa, Ont.)|July 2, 2025
Sustainable media development for cultured meat: Technology and material reviewsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|March 17, 2025
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional MeatsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Pageof 11

Showing results (51-60 of 105) with videos related to

Sort By:
Pageof 11
Food Science of Animal Resources|May 20, 2024
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various SpicesDa-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources|April 30, 2026
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional MeatsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various SpicesDa-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources|July 6, 2026
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|November 23, 2022
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Science and Biotechnology|July 17, 2023
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field systemHa-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|July 20, 2022
The Effect of Hot-Air Dried <i>Lentinula edodes</i> on the Quality and Oranoleptic Properties of Rolled-DumplingsHa-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|August 21, 2015
Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigsGye-Woong Kim, Jae-Young Yoo, Hack-Youn Kim
Food Research International (Ottawa, Ont.)|July 2, 2025
Sustainable media development for cultured meat: Technology and material reviewsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|March 17, 2025
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional MeatsDa-Mi Choi, Sol-Hee Lee, Hack-Youn Kim
Pageof 11