• Book Cover

    • QR Code of this Journal:

2023 Impact Factor: 4.2
SCImago Journal & Country Rank



Advanced Search List

Search Keywords

Author: Hyeonbin O

2 Articles are founded.

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi
Food Sci Anim Resour 2021;41(2):214-223.
https://doi.org/10.5851/kosfa.2020.e90
HTML PDF PubReader
Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim
Korean J Food Sci Anim Resour 2018;38(3):506-514.
https://doi.org/10.5851/kosfa.2018.38.3.506
HTML PDF PubReader
Food Science of Animal Resources
#1205, Hangang Hyundai HYEL, 213-12, Saechang-ro, Yongsan-gu, Seoul 04376, Korea
Tel : +82-2-458-4594 | kosfa78@hanmail.net

Copyright © Korean Society for Food Science of Animal Resources. 2025. Powered by Guhmok

Announcement


Food Science of Animal Resources will be published by Springer Nature starting in 2026.
Please submit your new paper to Springer Nature website.

https://link.springer.com/journal/44463


I don't want to open this window for a day.