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Hack-Youn Kim

Showing results (71-80 of 105) with videos related to

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Journal of Animal Science and Technology|May 14, 2021
Quality properties of whole milk powder on chicken breast emulsion-type sausageKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|July 8, 2024
Optimization of dry-aging conditions for chicken meat using the electric field supercooling systemChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2024
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|May 20, 2020
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model SystemSol Hee Lee, Juhui Choe, Jong-Chan Kim, et al.
Food Science of Animal Resources|June 1, 2019
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model SystemJeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, et al.
Korean Journal for Food Science of Animal Resources|November 28, 2018
Effect of Buckwheat (<i>Fagopyrum esculentum</i>) Powder on the Physicochemical and Sensory Properties of Emulsion-type SausageSol-Hee Lee, Gye-Woong Kim, Juhui Choe, et al.
Journal of Animal Science and Technology|May 14, 2021
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter ageSin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, et al.
Animals : an Open Access Journal From MDPI|February 25, 2023
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter AgesDa-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, et al.
Journal of Food Science and Technology|July 26, 2017
Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork pattiesJuhui Choe, Yuan H Brad Kim, Hack-Youn Kim, et al.
Journal of Animal Science and Technology|February 22, 2020
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systemsSin-Young Park, Tae-Seok Oh, Gye-Woong Kim, et al.
Pageof 11

Showing results (71-80 of 105) with videos related to

Sort By:
Pageof 11
Journal of Animal Science and Technology|May 14, 2021
Quality properties of whole milk powder on chicken breast emulsion-type sausageKyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology|July 8, 2024
Optimization of dry-aging conditions for chicken meat using the electric field supercooling systemChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|May 20, 2024
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|May 20, 2020
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model SystemSol Hee Lee, Juhui Choe, Jong-Chan Kim, et al.
Food Science of Animal Resources|June 1, 2019
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model SystemJeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, et al.
Korean Journal for Food Science of Animal Resources|November 28, 2018
Effect of Buckwheat (<i>Fagopyrum esculentum</i>) Powder on the Physicochemical and Sensory Properties of Emulsion-type SausageSol-Hee Lee, Gye-Woong Kim, Juhui Choe, et al.
Journal of Animal Science and Technology|May 14, 2021
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter ageSin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, et al.
Animals : an Open Access Journal From MDPI|February 25, 2023
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter AgesDa-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, et al.
Journal of Food Science and Technology|July 26, 2017
Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork pattiesJuhui Choe, Yuan H Brad Kim, Hack-Youn Kim, et al.
Journal of Animal Science and Technology|February 22, 2020
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systemsSin-Young Park, Tae-Seok Oh, Gye-Woong Kim, et al.
Pageof 11