Advanced Search List
Search Keywords
Author: Young-Chan Yun
2 Articles are founded.
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2021.e52
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2019.e89