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Author: Honggyun Kim
7 Articles are founded.
![](/journal/kosfa/kosfa-42-3/gif/kosfa-42-3-467-g1.gif)
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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https://doi.org/10.5851/kosfa.2022.e16
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-1012-g1.gif)
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
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https://doi.org/10.5851/kosfa.2021.e52
![](/journal/kosfa/kosfa-40-6/gif/kosfa-40-6-1055-g1.gif)
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
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-444-g1.gif)
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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https://doi.org/10.5851/kosfa.2020.e24
![](/journal/kosfa/kosfa-40-2/gif/kosfa-40-2-262-g1.gif)
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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https://doi.org/10.5851/kosfa.2020.e11
![](/journal/kosfa/kosfa-38-1/gif/kosfa-38-1-180-f001.gif)
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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https://doi.org/10.5851/kosfa.2018.38.1.180
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-626-f001.gif)
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
Korean J Food Sci Anim Resour 2017;37(5):626-634.
https://doi.org/10.5851/kosfa.2017.37.5.626
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https://doi.org/10.5851/kosfa.2017.37.5.626