341 results on '"Kim, Hack-Youn"'
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2. Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age
3. Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
4. Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties
5. Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea
6. Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive
7. Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin
8. Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin
9. Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken
10. Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
11. Industrial research and development on the production process and quality of cultured meat hold significant value: a review
12. Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
13. Proteolysis analysis and sensory evaluation of fermented sausages using strains isolated from Korean fermented foods
14. Optimization of dry-aging conditions for chicken meat using the electric field supercooling system
15. Analysis of quality and color characteristics of pork sous-vide ham according to gas composition (modified atmosphere packaging) and natural curing agent
16. Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis
17. Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
18. Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods
19. Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham
20. Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages
21. Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages
22. Growth Trait of Curucian Carps, Carassius Auratus and Carassius cuvieri in the Lake Yedang, Korea
23. Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
24. Effect of Cherry Tomato-Paste for Nitrite Replacement on the Quality Characteristics of Loin Ham
25. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties
26. Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)
27. Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
28. Quality properties of black Korean goat Bulgogi with various levels of Lactobacillus acidophilus
29. Quality characteristics of pork press ham with various levels of dry aged beef crust
30. Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs
31. Physicochemical properties of M. longissimus dorsi of Korean native pigs
32. Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer
33. Effects of the Addition of Pomegranate Seed Powder as a Nitrite Replacement in Emulsion-Type Chicken Breast Sausage
34. Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
35. The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
36. Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage
37. Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
38. Tenderization effect of soy sauce on beef M. biceps femoris
39. Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage
40. Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
41. Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder
42. Effects of Eutrema japonicum Powder Addition on Storage of Pork Sausage
43. Quality Characteristics of HMR-Type Pork Restructured Jerky with Various Levels of Mustard Powder
44. Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
45. Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
46. Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
47. Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.
48. Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage
49. Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin
50. Physicochemicla Porperties of Carassius carassius and C. cuvieri Based on Years
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