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Author: Hack-Youn Kim
32 Articles are founded.
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
Food Sci Anim Resour 2024;44(5):967-987.
https://doi.org/10.5851/kosfa.2024.e63
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https://doi.org/10.5851/kosfa.2024.e63
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53
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https://doi.org/10.5851/kosfa.2024.e53
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e61
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https://doi.org/10.5851/kosfa.2024.e61
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats
Food Sci Anim Resour 2024;44(4):861-872.
https://doi.org/10.5851/kosfa.2024.e23
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https://doi.org/10.5851/kosfa.2024.e23
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8
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https://doi.org/10.5851/kosfa.2024.e8
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1
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https://doi.org/10.5851/kosfa.2024.e1
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Food Sci Anim Resour 2024;44(3):499-514.
https://doi.org/10.5851/kosfa.2024.e20
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https://doi.org/10.5851/kosfa.2024.e20
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Food Sci Anim Resour 2024;44(2):483-497.
https://doi.org/10.5851/kosfa.2023.e80
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https://doi.org/10.5851/kosfa.2023.e80
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
Food Sci Anim Resour 2023;43(6):961-974.
https://doi.org/10.5851/kosfa.2023.e50
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https://doi.org/10.5851/kosfa.2023.e50
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42
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https://doi.org/10.5851/kosfa.2023.e42
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine
Food Sci Anim Resour 2023;43(4):580-593.
https://doi.org/10.5851/kosfa.2023.e20
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https://doi.org/10.5851/kosfa.2023.e20
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9
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https://doi.org/10.5851/kosfa.2023.e9
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3
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https://doi.org/10.5851/kosfa.2023.e3
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56
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https://doi.org/10.5851/kosfa.2022.e56
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
Food Sci Anim Resour 2022;42(4):593-608.
https://doi.org/10.5851/kosfa.2022.e24
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https://doi.org/10.5851/kosfa.2022.e24
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63
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https://doi.org/10.5851/kosfa.2021.e63
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9
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https://doi.org/10.5851/kosfa.2021.e9
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Food Sci Anim Resour 2021;41(2):247-260.
https://doi.org/10.5851/kosfa.2020.e95
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https://doi.org/10.5851/kosfa.2020.e95
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68
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https://doi.org/10.5851/kosfa.2020.e68
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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https://doi.org/10.5851/kosfa.2020.e77