Showing results (1-10 of 106) with videos related to
Sort By:
Pageof 11
Heliyon|December 19, 2024
Effect of ginger extract on Korean black goat biceps femoris as a tenderizerJin-Hee An, Hack-Youn KimFood Science of Animal Resources|January 22, 2025
Scaffolds Bioink for Three-Dimensional (3D) BioprintingJin-Hee An, Hack-Youn KimPoultry Science|April 4, 2020
Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed hamJuhui Choe, Hack-Youn KimPoultry Science|January 31, 2019
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacerJuhui Choe, Hack-Youn KimFood Science of Animal Resources|June 1, 2019
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin HamJuhui Choe, Hack-Youn KimMeat Science|October 25, 2022
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additiveSin-Young Park, Hack-Youn KimFood Science of Animal Resources|March 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef LoinSin-Young Park, Hack-Youn KimKorean Journal for Food Science of Animal Resources|January 25, 2017
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type SausageSin-Young Park, Hack-Youn KimAnimals : an Open Access Journal From MDPI|September 28, 2021
Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South KoreaSol-Hee Lee, Hack-Youn KimFood Chemistry: X|November 11, 2024
Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter ageSol-Hee Lee, Hack-Youn KimPageof 11