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Author: Jinhyoung Kim

4 Articles are founded.

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
Van-Ba Hoa, Kukhwan Seol, Hyunwoo Seo, Sunmoon Kang, Yunseok Kim, Pilnam Seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho
Food Sci Anim Resour 2021;41(2):224-236.
https://doi.org/10.5851/kosfa.2020.e91
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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba
Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58
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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba
Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17
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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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