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Author: Kuk-Hwan Seol

3 Articles are founded.

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
Sin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim
Food Sci Anim Resour 2020;40(5):699-709.
https://doi.org/10.5851/kosfa.2020.e45
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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 Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Hyoun Wook Kim, Jin Young Jeong, Kuk-Hwan Seol, Pil-Nam Seong, Jun-Sang Ham
Korean J Food Sci Anim Resour 2016;36(2):230-236.
https://doi.org/10.5851/kosfa.2016.36.2.230
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