Sin-Young Park

8PUBLICATIONS
7CO-AUTHORS
Animal growth and developmentFood packaging, preservation and processingFood chemistry and food sensory sciencePost harvest horticultural technologies (incl. transportation and storage)Polymers and plastics
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Publications (8)

|May 14, 2023
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System.

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

|May 14, 2021
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age.

Sin-Young Park, Dong-Seob Byeon, Gye-Woong Kim

|May 14, 2021
Fried pork loin batter quality with the addition of various dietary fibers.

Sin-Young Park, Hack-Youn Kim

|Apr 02, 2021
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin.

Sin-Young Park, Hack-Youn Kim

|Sep 24, 2020
Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce.

Sin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim

|Mar 13, 2020
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

Sin-Young Park, Hack-Youn Kim

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Frequent Collaborators

8 joint publications

Hack-Youn Kim

2 joint publications

Gye-Woong Kim

1 joint publications

Juhui Choe

1 joint publications

Tae-Seok Oh