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Author: Hack-Youn Kim
29 Articles are founded.
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Food Sci Anim Resour 2024;44(2):483-497.
https://doi.org/10.5851/kosfa.2024.e80
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https://doi.org/10.5851/kosfa.2024.e80
Industrial research and development on the production process and quality of cultured meat hold significant value: a review
Food Sci Anim Resour 2024 [published online ahead of print: Feb 26, 2024]
https://doi.org/10.5851/kosfa.2024.e20
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https://doi.org/10.5851/kosfa.2024.e20
Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e8
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https://doi.org/10.5851/kosfa.2024.e8
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2024.e1
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https://doi.org/10.5851/kosfa.2024.e1
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground seaweed Powders
Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2023.e80
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https://doi.org/10.5851/kosfa.2023.e80
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
Food Sci Anim Resour 2023;43(6):961-974.
https://doi.org/10.5851/kosfa.2023.e50
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https://doi.org/10.5851/kosfa.2023.e50
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42
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https://doi.org/10.5851/kosfa.2023.e42
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine
Food Sci Anim Resour 2023;43(4):580-593.
https://doi.org/10.5851/kosfa.2023.e20
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https://doi.org/10.5851/kosfa.2023.e20
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9
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https://doi.org/10.5851/kosfa.2023.e9
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3
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https://doi.org/10.5851/kosfa.2023.e3
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56
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https://doi.org/10.5851/kosfa.2022.e56
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
Food Sci Anim Resour 2022;42(4):593-608.
https://doi.org/10.5851/kosfa.2022.e24
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https://doi.org/10.5851/kosfa.2022.e24
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63
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https://doi.org/10.5851/kosfa.2021.e63
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9
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https://doi.org/10.5851/kosfa.2021.e9
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Food Sci Anim Resour 2021;41(2):247-260.
https://doi.org/10.5851/kosfa.2020.e95
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https://doi.org/10.5851/kosfa.2020.e95
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68
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https://doi.org/10.5851/kosfa.2020.e68
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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https://doi.org/10.5851/kosfa.2020.e77
Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
Food Sci Anim Resour 2020;40(5):699-709.
https://doi.org/10.5851/kosfa.2020.e45
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https://doi.org/10.5851/kosfa.2020.e45
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26
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https://doi.org/10.5851/kosfa.2020.e26
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14
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https://doi.org/10.5851/kosfa.2020.e14