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Author: Dong Gyun Yim

8 Articles are founded.

Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs
Sang-Keun Jin, Dong Gyun Yim
Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7
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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
Sung-Su Kim, Yee Eun Lee, Cho Hyun Kim, Joong-Seok Min, Dong Gyun Yim, Cheorun Jo
Food Sci Anim Resour 2022;42(2):332-340.
https://doi.org/10.5851/kosfa.2022.e6
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Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Sang Keun Jin, Sun Jin Hur, Dong Gyun Yim
Food Sci Anim Resour 2019;39(4):555-564.
https://doi.org/10.5851/kosfa.2019.e36
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Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Sang Keun Jin, Seung Yun Lee, Dong Gyun Yim, Sun Jin Hur
Food Sci Anim Resour 2019;39(3):503-509.
https://doi.org/10.5851/kosfa.2019.e45
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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo
Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433
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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Jung Hyun Kim, Sun Jin Hur, Dong Gyun Yim
Korean J Food Sci Anim Resour 2018;38(2):282-290.
https://doi.org/10.5851/kosfa.2018.38.2.282
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The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage
Ki Chang Nam, Hyun Cheul Kim, Jusu Cha, Dong Gyun Yim
Korean J Food Sci Anim Resour 2016;36(5):626-634.
https://doi.org/10.5851/kosfa.2016.36.5.626
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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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