Hack-Youn Kim

63PUBLICATIONS
32CO-AUTHORS
Animal nutritionFood packaging, preservation and processingGenetically modified horticulture plantsAnimal growth and developmentHorticultural crop protection (incl. pests, diseases and weeds)
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Publications (63)

|Jul 06, 2026
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.

|Jul 06, 2026
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.

|Jun 30, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.

|Apr 30, 2026
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review.

|Apr 30, 2026
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham.

|Apr 30, 2026
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.

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Frequent Collaborators

17 joint publications

Sol-Hee Lee

10 joint publications

Kyu-Min Kang

8 joint publications

Sin-Young Park

7 joint publications

Gye-Woong Kim