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Park, Sin-Young
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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..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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