Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Sin Young Park

Showing results (1-10 of 29) with videos related to

Pageof 3
Sort By:
Meat 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 Kim
Food Science of Animal Resources|March 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef LoinSin-Young Park, Hack-Youn Kim
Korean 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 Kim
Foods (Basel, Switzerland)|September 28, 2021
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast MeatSin-Young Park, Hack-Youn Kim
Journal of Separation Science|June 23, 2015
Organic monolith frits encased in polyether ether ketone tubing with improved durability for liquid chromatographySin Young Park, Won Jo Cheong
Journal of Animal Science and Technology|May 14, 2021
Fried pork loin batter quality with the addition of various dietary fibersSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|April 2, 2021
Quality Properties of <i>Bulgogi</i> Sauce with Crust Derived from Dry-Aged Beef LoinSin-Young Park, Hack-Youn Kim
Food Chemistry: X|May 2, 2022
Effect of lyophilized chive (<i>Allium wakegi</i> Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloinSin-Young Park, Hack-Youn Kim
Journal of Separation Science|February 25, 2016
Polyether ether ketone encased monolith frits made of polyether ether ketone tubing with a 0.25 mm opening resulting in an improved separation performance in liquid chromatographySin Young Park, Won Jo Cheong
Food Science of Animal Resources|March 18, 2026
Quality characteristics of fermented milk pudding with pumpkin seed powderSeon-Ok Jang, Sin-Young Park
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Meat 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 Kim
Food Science of Animal Resources|March 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef LoinSin-Young Park, Hack-Youn Kim
Korean 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 Kim
Foods (Basel, Switzerland)|September 28, 2021
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast MeatSin-Young Park, Hack-Youn Kim
Journal of Separation Science|June 23, 2015
Organic monolith frits encased in polyether ether ketone tubing with improved durability for liquid chromatographySin Young Park, Won Jo Cheong
Journal of Animal Science and Technology|May 14, 2021
Fried pork loin batter quality with the addition of various dietary fibersSin-Young Park, Hack-Youn Kim
Food Science of Animal Resources|April 2, 2021
Quality Properties of <i>Bulgogi</i> Sauce with Crust Derived from Dry-Aged Beef LoinSin-Young Park, Hack-Youn Kim
Food Chemistry: X|May 2, 2022
Effect of lyophilized chive (<i>Allium wakegi</i> Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloinSin-Young Park, Hack-Youn Kim
Journal of Separation Science|February 25, 2016
Polyether ether ketone encased monolith frits made of polyether ether ketone tubing with a 0.25 mm opening resulting in an improved separation performance in liquid chromatographySin Young Park, Won Jo Cheong
Food Science of Animal Resources|March 18, 2026
Quality characteristics of fermented milk pudding with pumpkin seed powderSeon-Ok Jang, Sin-Young Park
Pageof 3