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Kim, Sungyeom
7
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1
Proteolysis of dry-cured ham according to the type and temp..:
Kim, Sun-Gyeom
;
Kim, Hack-Youn
Food Bioscience. 58 (2024) - p. 103787 , 2024
Link:
https://doi.org/10.1016/..
?
2
Enhancing thermal conductivity of 6061 Al plate via graphen..:
Nam, Seungjin
;
Kim, Sungyeom
;
Kim, Daeyoung
...
Journal of Materials Research and Technology. 29 (2024) - p. 3126-3134 , 2024
Link:
https://doi.org/10.1016/..
?
3
Effect of Starter Culture and Temperature on the Flavor and..:
Kim, Sun-Gyeom
;
Kim, Hack-Youn
Food Science of Animal Resources. 44 (2024) 3 - p. 570-585 , 2024
Link:
https://doi.org/10.5851/..
?
4
Effect of the Types of Starter on Microbiological and Physi..:
Kim, Sun-Gyeom
;
Kim, Hack-Youn
Food Science of Animal Resources. 43 (2023) 3 - p. 454-470 , 2023
Link:
https://doi.org/10.5851/..
?
5
The Effect of Apple Powder on Quality Characteristics andAn..:
Kim, Sun-Gyeom
;
Kim, Hack-Youn
;
Kang, Sun-Moon
Resources Science Research. 5 (2023) 1 - p. 50-60 , 2023
Link:
https://doi.org/10.52346..
?
6
Effects of the Addition of Pomegranate Seed Powder as a Nit..:
Kim, Sun-Gyeom
;
Lee, Sol-Hee
;
Kim, Hack-Youn
Journal of the Korean Society of Food Science and Nutrition. 51 (2022) 7 - p. 713-719 , 2022
Link:
https://doi.org/10.3746/..
?
7
Quality Characteristics of Pork Restructured Jerky with Var..:
Jeong, Chang-Hwan
;
Kim, Hack-Youn
;
Kim, Sun-Gyeom
...
Resources Science Research. 2 (2020) 1 - p. 9-17 , 2020
Link:
https://doi.org/10.52346..
1-7