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Park, Sin-Young
2628
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Articles (Online) (2288)
Bookchapter (Online) (34)
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1
Development of Yogurt Added with Almond, Corn, and Hibiscus..:
Jeong, Yeon-Su
;
Park, Sin-Young
Current Topic in Lactic Acid Bacteria and Probiotics. 10 (2024) 1 - p. 49-55 , 2024
Link:
https://doi.org/10.35732..
?
2
Analysis of cured pork loin ham quality using wet-aging and..:
Go, Ha-Yoon
;
Park, Sin-Young
;
Kim, Hack-Youn
Food Science and Biotechnology. 32 (2023) 10 - p. 1373-1382 , 2023
Link:
https://doi.org/10.1007/..
?
3
Physicochemical property analysis of lyophilized fresh, wet..:
Park, Sin-Young
;
Kim, Hack-Youn
Meat Science. 195 (2023) - p. 109014 , 2023
Link:
https://doi.org/10.1016/..
?
4
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged u..:
Go, Ha-Yoon
;
Park, Sin-Young
;
Kim, Hack-Youn
Food Science of Animal Resources. 43 (2023) 3 - p. 412-427 , 2023
Link:
https://doi.org/10.5851/..
?
5
Effect of lyophilized chive (Allium wakegi Araki) supplemen..:
Park, Sin-Young
;
Kim, Hack-Youn
Food Chemistry: X. 13 (2022) - p. 100216 , 2022
Link:
https://doi.org/10.1016/..
?
6
Effect of wet- and dry-salting with various salt concentrat..:
Park, Sin-Young
;
Kim, Hack-Youn
Food Hydrocolloids. 131 (2022) - p. 107772 , 2022
Link:
https://doi.org/10.1016/..
?
7
Analysis of the Physical Properties of the Crust Derived fr..:
Park, Sin-Young
;
Kang, Sun-Moon
;
Kim, Hack-Youn
Resources Science Research. 3 (2021) 2 - p. 55-62 , 2021
Link:
https://doi.org/10.52346..
?
8
Effects of Marketing Ages on the Physicochemical Properties..:
Park, Sin-Young
;
Kim, Hack-Youn
Foods. 10 (2021) 9 - p. 2152 , 2021
Link:
https://doi.org/10.3390/..
?
9
Quality Properties of Bulgogi Sauce with CrustDerived from ..:
Park, Sin-Young
;
Kim, Hack-Youn
Food Science of Animal Resources. 41 (2021) 2 - p. 247-260 , 2021
Link:
https://doi.org/10.5851/..
?
10
Development of Bulgogi Sauce with Crust By-Productof Dry-Ag..:
Park, Sin-Young
;
Kang, Sun-Moon
;
Kim, Hack-Youn
Resources Science Research. 3 (2021) 2 - p. 81-89 , 2021
Link:
https://doi.org/10.52346..
?
11
Fried pork loin batter quality with the addition of various..:
Park, Sin-Young
;
Kim, Hack-Youn
Journal of Animal Science and Technology. 63 (2021) 1 - p. 137-148 , 2021
Link:
https://doi.org/10.5187/..
?
12
Carcass and retail meat cuts quality properties of broiler ..:
Park, Sin-Young
;
Byeon, Dong-Seob
;
Kim, Gye-Woong
.
Journal of Animal Science and Technology. 63 (2021) 1 - p. 180-190 , 2021
Link:
https://doi.org/10.5187/..
?
13
Effect of Dry-Aged Beef Crust Levels on Quality Properties ..:
Park, Sin-Young
;
Seol, Kuk-Hwan
;
Kim, Hack-Youn
Food Science of Animal Resources. 40 (2020) 5 - p. 699-709 , 2020
Link:
https://doi.org/10.5851/..
?
14
Quality Properties of Pork Restructured Jerky with Basil Po..:
Park, Sin-Young
;
Ji, Young-Sun
;
Kim, Seong-Min
...
Resources Science Research. 2 (2020) 2 - p. 68-75 , 2020
Link:
https://doi.org/10.52346..
?
15
Electric Field Induced Super-cooling System for Long Term D..:
Park, Sin-Young
;
Kim, Hack-Youn
Food Science of Animal Resources. 40 (2020) 2 - p. 286-296 , 2020
Link:
https://doi.org/10.5851/..
1-15