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Hack-Youn Kim

Showing results (81-90 of 105) with videos related to

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Journal of Animal Science and Technology|May 14, 2021
Physicochemical properties of sausage manufactured with carp (<i>Carassius carassius</i>) muscle and porkSol-Hee Lee, Sung-Duck Joe, Gye-Woong Kim, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Effect of Black Rice Powder on the Quality Properties of Pork PattiesSin-Young Park, Jong-Wan Lee, Gye-Woong Kim, et al.
Foods (Basel, Switzerland)|January 8, 2023
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, et al.
Meat Science|January 15, 2013
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacersJu-Hui Choe, Hack-Youn Kim, Jong-Moon Lee, et al.
Food Science of Animal Resources|September 9, 2024
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type SausagesYu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat ContentHack-Youn Kim, Cheon-Jei Kim, Sung Gu Han, et al.
International Journal of Biological Macromolecules|April 9, 2025
Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beadsDong Hyun Keum, Jong Hyeon Han, Hyuk Cheol Kwon, et al.
Food Science of Animal Resources|December 11, 2020
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High PressureHonggyun Kim, Karna Ramachandraiah, Young Chan Yun, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical ProcessingHack-Youn Kim, Kon-Joong Kim, Jong-Wan Lee, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber MixtureHack-Youn Kim, Kon-Joong Kim, Jong-Wan Lee, et al.
Pageof 11

Showing results (81-90 of 105) with videos related to

Sort By:
Pageof 11
Journal of Animal Science and Technology|May 14, 2021
Physicochemical properties of sausage manufactured with carp (<i>Carassius carassius</i>) muscle and porkSol-Hee Lee, Sung-Duck Joe, Gye-Woong Kim, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Effect of Black Rice Powder on the Quality Properties of Pork PattiesSin-Young Park, Jong-Wan Lee, Gye-Woong Kim, et al.
Foods (Basel, Switzerland)|January 8, 2023
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, et al.
Meat Science|January 15, 2013
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacersJu-Hui Choe, Hack-Youn Kim, Jong-Moon Lee, et al.
Food Science of Animal Resources|September 9, 2024
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type SausagesYu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat ContentHack-Youn Kim, Cheon-Jei Kim, Sung Gu Han, et al.
International Journal of Biological Macromolecules|April 9, 2025
Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beadsDong Hyun Keum, Jong Hyeon Han, Hyuk Cheol Kwon, et al.
Food Science of Animal Resources|December 11, 2020
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High PressureHonggyun Kim, Karna Ramachandraiah, Young Chan Yun, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical ProcessingHack-Youn Kim, Kon-Joong Kim, Jong-Wan Lee, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber MixtureHack-Youn Kim, Kon-Joong Kim, Jong-Wan Lee, et al.
Pageof 11