Food Science of Animal Resources

Book Cover

QR Code of this Journal:

2022 Impact Factor: 3.0

SCImago Journal & Country Rank

Advanced Search List

Search Keywords

Author: Geun-Pyo Hong

8 Articles are founded.

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong

Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52

HTML PDF PubReader

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Hack-Youn Kim, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77

HTML PDF PubReader

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

Youngjae Cho, Eun-Jung Lee, Jiseon Lee, SangYoon Lee, Young-Chan Yun, Geun-Pyo Hong

Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89

HTML PDF PubReader

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4

HTML PDF PubReader

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28

HTML PDF PubReader

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180

HTML PDF PubReader

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

Yiseul Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650

HTML PDF PubReader

Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties

Yun-Kyung Lee, Bo-Bae Ko, Munkhtugs Davaatseren, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2016;36(1):8-13.
https://doi.org/10.5851/kosfa.2016.36.1.8

HTML PDF PubReader

Copyright © Korean Society for Food Science of Animal Resources. 2024. Powered by Guhmok