Effects of fat levels on changes in flavor pattern of irradiated pork patties.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 6, p. 1771, doi. 10.1007/s10068-012-0236-5
- By:
- Publication type:
- Article
Works by Hack-Youn Kim
Results: 19
1
2
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 565, doi. 10.1007/s10068-012-0072-7
- By:
- Publication type:
- Article
3
Effect of Ganghwayakssuk ( Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets.
- Published in:
- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1381, doi. 10.1007/s10068-011-0190-7
- By:
- Publication type:
- Article
4
Physicochemical properties of thawed chicken breast as affected by microwave power levels.
- Published in:
- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 971, doi. 10.1007/s10068-011-0134-2
- By:
- Publication type:
- Article
5
Antioxidant activities of lotus leaves ( Nelumbo nucifera) and barley leaves ( Hordeum vulgare) extracts.
- Published in:
- Food Science & Biotechnology, 2010, v. 19, n. 3, p. 831, doi. 10.1007/s10068-010-0117-8
- By:
- Publication type:
- Article
6
Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis.
- Published in:
- Foods, 2023, v. 12, n. 10, p. 1974, doi. 10.3390/foods12101974
- By:
- Publication type:
- Article
7
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.
- Published in:
- Foods, 2023, v. 12, n. 1, p. 137, doi. 10.3390/foods12010137
- By:
- Publication type:
- Article
8
Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer.
- Published in:
- Foods, 2022, v. 11, n. 16, p. 2513, doi. 10.3390/foods11162513
- By:
- Publication type:
- Article
9
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2191, doi. 10.3390/foods11152191
- By:
- Publication type:
- Article
10
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1539, doi. 10.3390/foods11111539
- By:
- Publication type:
- Article
11
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2152, doi. 10.3390/foods10092152
- By:
- Publication type:
- Article
12
Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder.
- Published in:
- Polymers (20734360), 2022, v. 14, n. 10, p. 1940, doi. 10.3390/polym14101940
- By:
- Publication type:
- Article
13
Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 8, p. 2494, doi. 10.1007/s13197-017-2693-6
- By:
- Publication type:
- Article
14
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.
- Published in:
- Animal Bioscience, 2024, v. 37, n. 7, p. 1277, doi. 10.5713/ab.23.0518
- By:
- Publication type:
- Article
15
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.
- Published in:
- Animals (2076-2615), 2023, v. 13, n. 4, p. 692, doi. 10.3390/ani13040692
- By:
- Publication type:
- Article
16
Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea.
- Published in:
- Animals (2076-2615), 2021, v. 11, n. 9, p. 2565, doi. 10.3390/ani11092565
- By:
- Publication type:
- Article
17
Antioxidant Activity and Phenolic Content of Persimmon Peel Extracted with Different Levels of Ethanol.
- Published in:
- International Journal of Food Properties, 2014, v. 17, n. 8, p. 1779, doi. 10.1080/10942912.2012.731460
- By:
- Publication type:
- Article
18
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system.
- Published in:
- Food Science & Biotechnology, 2023, v. 32, n. 10, p. 1373, doi. 10.1007/s10068-023-01273-6
- By:
- Publication type:
- Article
19
Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages ( Sundae).
- Published in:
- Food Science & Biotechnology, 2016, v. 25, n. 6, p. 1605, doi. 10.1007/s10068-016-0247-8
- By:
- Publication type:
- Article