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Author: Young-Chan Yun
2 Articles are founded.
![](/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-39-6/gif/kosfa-39-6-1008-g1.gif)
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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https://doi.org/10.5851/kosfa.2019.e89