MIN KYUNG PARK

Korea Food Research Institute

South Korea

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Articles (10)

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2025

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2025

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2025

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2025

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2025

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2025

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2025

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2025

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2025

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2025

Collaborators (2)

Tae-Kyung Kim

Korea Food Research Institute

SOUTH KOREA

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Yea-Ji Kim

Korea Food Research Institute

SOUTH KOREA

View details

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MIN KYUNG PARK

Research Interests

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Articles (10)

Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

Study on structural analysis and physicochemical properties of meat using hyperspectral image analysis

Effective Strategies for Understanding Meat Flavor: A Review

Citral, a major component of lemon myrtle (Backhousia citriodora) essential oil, inhibits adipogenesis in 3T3-L1 preadipocytes during mitotic clonal expansion

Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers

Effect of ice pack volume on quality properties of pork meat in a delivery box model

Enhancing quality and shelf life of fresh-cut Paprika (Capsicum annuum L.) using insulated packaging with ice packs

Impact of ice pack arrangement on quality indicators of fresh meat: A delivery box model system

Role of lipids in beef flavor development: A review of research from the past 20 years

Collaborators (2)

Tae-Kyung Kim

Yea-Ji Kim

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