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Author: Sin-Young Park

7 Articles are founded.

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3
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Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Sin-Young Park, Hack-Youn Kim
Food Sci Anim Resour 2021;41(2):247-260.
https://doi.org/10.5851/kosfa.2020.e95
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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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Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Sin-Young Park, Hack-Youn Kim
Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14
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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
Sin-Young Park, Hack-Youn Kim, Juhui Choe
Food Sci Anim Resour 2019;39(4):668-676.
https://doi.org/10.5851/kosfa.2019.e59
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Effect of Black Rice Powder on the Quality Properties of Pork Patties
Sin-Young Park, Jong-Wan Lee, Gye-Woong Kim, Hack-Youn Kim
Korean J Food Sci Anim Resour 2017;37(1):71-78.
https://doi.org/10.5851/kosfa.2017.37.1.71
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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Sin-Young Park, Hack-Youn Kim
Korean J Food Sci Anim Resour 2016;36(6):737-743.
https://doi.org/10.5851/kosfa.2016.36.6.737
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