• Book Cover

    • QR Code of this Journal:

2023 Impact Factor: 4.2
SCImago Journal & Country Rank



Advanced Search List

Search Keywords

Author: Wonhyoung Park

1 Articles are founded.

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
Minjun Kim, Beobmo Ku, Jiwoo Kang, Daehee An, Taeheon Kim, Wonhyoung Park, Jonghyuk Kim, Jinho Cho, Jungseok Choi
Food Sci Anim Resour 2025;45(6):1790-1799.
https://doi.org/10.5851/kosfa.2025.e21
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.