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Hack-Youn Kim

Showing results (61-70 of 105) with videos related to

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Food Science of Animal Resources|September 13, 2023
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Chemistry|May 12, 2026
Mycelium-based scaffolds for cultured meat production: Characteristics and application trendsYu-Na Oh, Dong-Bae Lee, Hack-Youn Kim
Foods (Basel, Switzerland)|June 10, 2022
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration SystemKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|February 22, 2020
Physicochemical properties analysis of bamboo salt on chicken emulsion sausageSol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim
Food Science of Animal Resources|May 14, 2023
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field SystemHa-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|May 6, 2026
Physicochemical properties of 3D bio-ink prepared with beef, pork, and fish gelatinKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A ReviewKyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring TechnologiesHyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
Foods (Basel, Switzerland)|July 27, 2022
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork PattiesJeong-Ah Lee, Hack-Youn Kim, Kuk-Hwan Seol
Food Science of Animal Resources|January 14, 2022
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna SausageKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Pageof 11

Showing results (61-70 of 105) with videos related to

Sort By:
Pageof 11
Food Science of Animal Resources|September 13, 2023
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Chemistry|May 12, 2026
Mycelium-based scaffolds for cultured meat production: Characteristics and application trendsYu-Na Oh, Dong-Bae Lee, Hack-Youn Kim
Foods (Basel, Switzerland)|June 10, 2022
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration SystemKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|February 22, 2020
Physicochemical properties analysis of bamboo salt on chicken emulsion sausageSol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim
Food Science of Animal Resources|May 14, 2023
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field SystemHa-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|May 6, 2026
Physicochemical properties of 3D bio-ink prepared with beef, pork, and fish gelatinKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|April 30, 2026
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A ReviewKyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring TechnologiesHyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
Foods (Basel, Switzerland)|July 27, 2022
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork PattiesJeong-Ah Lee, Hack-Youn Kim, Kuk-Hwan Seol
Food Science of Animal Resources|January 14, 2022
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna SausageKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Pageof 11