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

Daehee An

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

Get your video featured.

JoVEPublish with JoVE
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (2)

Sort by Publication Date:
|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

Taeheon Kim

2 joint publications

Wonhyoung Park

2 joint publications

Jonghyuk Kim

2 joint publications

Jinho Cho

2 joint publications

Jungseok Choi

Frequent Collaborators

2 joint publications

Minjun Kim

2 joint publications

Beobmo Ku

2 joint publications

Jiwoo Kang

2 joint publications

Taeheon Kim