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Author: Yuan H. Brad Kim

5 Articles are founded.

The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review
Dalton Whitehead, Yuan H. Brad Kim
Food Sci Anim Resour 2022;42(5):762-774.
https://doi.org/10.5851/kosfa.2022.e39
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Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review
Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim
Food Sci Anim Resour 2022;42(5):723-743.
https://doi.org/10.5851/kosfa.2022.e33
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Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang
Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3
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Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels
Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H. Brad Kim
Korean J Food Sci Anim Resour 2018;38(2):315-324.
https://doi.org/10.5851/kosfa.2018.38.2.315
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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
Hyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, Yuan H. Brad Kim
Korean J Food Sci Anim Resour 2016;36(3):343-351.
https://doi.org/10.5851/kosfa.2016.36.3.343
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