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Youn Kim

Showing results (121-130 of 2,079) with videos related to

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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
Journal of Animal Science and Technology|October 22, 2020
Physicochemical properties of crust derived from dry-aged <i>Holstein</i> and <i>Hanwoo</i> loinJeong-Ah Lee, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|November 28, 2018
Comparison of Physicochemical Properties between Standard and Sow PorkGye-Woong Kim, 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
International Orthopaedics|June 28, 2018
Ocular surface injury after shoulder surgery in the beach-chair positionJung Youn Kim, Yong Girl Rhee
Food Science of Animal Resources|May 20, 2020
Physicochemical Quality Properties of Loin and Tenderloin Ham from SowsGye-Woong Kim, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Journal of Plastic, Reconstructive & Aesthetic Surgery : JPRAS|November 6, 2025
Superomedial coverage with pectoralis muscle on completely wrapped, underfilled breast implant to achieve minimal rippling and dynamic tear-drop shaped appearance: A retrospective cohort studySi Youn Kim, Seung Yong Song
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Heliyon|June 26, 2023
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South KoreaSol-Hee Lee, Hack-Youn Kim
Pageof 208

Showing results (121-130 of 2,079) with videos related to

Sort By:
Pageof 208
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
Journal of Animal Science and Technology|October 22, 2020
Physicochemical properties of crust derived from dry-aged <i>Holstein</i> and <i>Hanwoo</i> loinJeong-Ah Lee, Hack-Youn Kim
Korean Journal for Food Science of Animal Resources|November 28, 2018
Comparison of Physicochemical Properties between Standard and Sow PorkGye-Woong Kim, 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
International Orthopaedics|June 28, 2018
Ocular surface injury after shoulder surgery in the beach-chair positionJung Youn Kim, Yong Girl Rhee
Food Science of Animal Resources|May 20, 2020
Physicochemical Quality Properties of Loin and Tenderloin Ham from SowsGye-Woong Kim, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Journal of Plastic, Reconstructive & Aesthetic Surgery : JPRAS|November 6, 2025
Superomedial coverage with pectoralis muscle on completely wrapped, underfilled breast implant to achieve minimal rippling and dynamic tear-drop shaped appearance: A retrospective cohort studySi Youn Kim, Seung Yong Song
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Heliyon|June 26, 2023
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South KoreaSol-Hee Lee, Hack-Youn Kim
Pageof 208