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Hyun Wook Kim

Showing results (141-150 of 211) with videos related to

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Meat Science|April 9, 2010
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systemsYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Food Chemistry|April 9, 2013
Tenderization effect of soy sauce on beef M. biceps femorisHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
Current Issues in Molecular Biology|May 15, 2023
A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso CattleVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Meat Science|July 2, 2013
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storageHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
The Korean Journal of Internal Medicine|July 22, 2014
Prediction of infarct severity from triiodothyronine levels in patients with ST-elevation myocardial infarctionDong Hun Kim, Dong-Hyun Choi, Hyun-Wook Kim, et al.
Foods (Basel, Switzerland)|February 25, 2023
A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso CattleVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Korean Journal for Food Science of Animal Resources|August 9, 2016
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken SteakYun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, et al.
Meat Science|January 1, 2013
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli leesYun-Sang Choi, Kwaon-Sik Park, Hyun-Wook Kim, et al.
Korean Journal for Food Science of Animal Resources|November 19, 2016
Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck FeetHyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308)Yun-Kyung Choo, Sung-Taek Oh, Kyung-Woo Lee, et al.
Pageof 22

Showing results (141-150 of 211) with videos related to

Sort By:
Pageof 22
Meat Science|April 9, 2010
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systemsYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Food Chemistry|April 9, 2013
Tenderization effect of soy sauce on beef M. biceps femorisHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
Current Issues in Molecular Biology|May 15, 2023
A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso CattleVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Meat Science|July 2, 2013
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storageHyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, et al.
The Korean Journal of Internal Medicine|July 22, 2014
Prediction of infarct severity from triiodothyronine levels in patients with ST-elevation myocardial infarctionDong Hun Kim, Dong-Hyun Choi, Hyun-Wook Kim, et al.
Foods (Basel, Switzerland)|February 25, 2023
A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso CattleVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Korean Journal for Food Science of Animal Resources|August 9, 2016
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken SteakYun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, et al.
Meat Science|January 1, 2013
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli leesYun-Sang Choi, Kwaon-Sik Park, Hyun-Wook Kim, et al.
Korean Journal for Food Science of Animal Resources|November 19, 2016
Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck FeetHyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308)Yun-Kyung Choo, Sung-Taek Oh, Kyung-Woo Lee, et al.
Pageof 22