Hack-Youn Kim

Kongju National University

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Articles (20)

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Solhee Lee

Research professor

Chungbuk National University

Jungseok Choi

Chungbuk National University

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Hack-Youn Kim

Research Interests

Explore related searches

Contact this professor

Articles (20)

Collaborators (2)

Solhee Lee

Jungseok Choi

Make your next move.

Hack-Youn Kim

Research Interests

Explore related searches

Contact this professor

Articles (20)

Comparison of Antioxidant Activities in 5 Plant Extracts

Development of 3D Bioink using Plant-Based Materials

Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security

Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies

Exploring Sustainable Future Protein Sources

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting

Comparative Analysis of Meat Quality in Poultry

Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis

Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine

Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea

The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods

Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages

Collaborators (2)

Solhee Lee

Jungseok Choi

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