Taeheon Kim

2PUBLICATIONS
8CO-AUTHORS
Food packaging, preservation and processing
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (2)

|Jun 30, 2026
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken.

|Mar 13, 2026
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken.

Minjun Kim, Beobmo Ku, Jiwoo Kang

Pageof 1

Frequent Collaborators

2 joint publications

Minjun Kim

2 joint publications

Beobmo Ku

2 joint publications

Jiwoo Kang

2 joint publications

Daehee An