Ham YK - Search Results

1

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.

Song DH, Ham YK, Noh SW, Chin KB, Kim HW. Song DH, et al. Among authors: ham yk. Foods. 2020 Jun 2;9(6):721. doi: 10.3390/foods9060721. Foods. 2020. PMID: 32498341 Free PMC article.

2

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.

Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Ham YK, Yeo EJ, Chang SJ, Choi YS, Kim CJ. Kim HW, et al. Among authors: ham yk. Meat Sci. 2014 Aug;97(4):513-7. doi: 10.1016/j.meatsci.2014.03.019. Epub 2014 Apr 12. Meat Sci. 2014. PMID: 24769151

3

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.

Kim HW, Choi MS, Hwang KE, Song DH, Kim YJ, Ham YK, Chang SJ, Lim YB, Choi YS, Kim CJ. Kim HW, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(2):133-40. doi: 10.5851/kosfa.2014.34.2.133. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760930 Free PMC article.

4

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage.

Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Lee CH, Choi YS, Kim CJ. Hwang KE, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(2):178-84. doi: 10.5851/kosfa.2014.34.2.178. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760936 Free PMC article.

5

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages.

Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Yeo IJ, Jeong TJ, Choi YS, Kim CJ. Kim HW, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(3):378-86. doi: 10.5851/kosfa.2014.34.3.378. Epub 2014 Jun 30. Korean J Food Sci Anim Resour. 2014. PMID: 26761180 Free PMC article.

6

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies.

Kim HW, Park JH, Yeo EJ, Hwang KE, Song DH, Kim YJ, Ham YK, Jeong TJ, Choi YS, Kim CJ. Kim HW, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(3):387-94. doi: 10.5851/kosfa.2014.34.3.387. Epub 2014 Jun 30. Korean J Food Sci Anim Resour. 2014. PMID: 26761181 Free PMC article.

7

Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters.

Yeo EJ, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, He FY, Park JH, Kim CJ. Yeo EJ, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(4):415-22. doi: 10.5851/kosfa.2014.34.4.415. Epub 2014 Aug 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761279 Free PMC article.

8

Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets.

Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Choi YS, Lee MA, Kim CJ. Hwang KE, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(5):582-90. doi: 10.5851/kosfa.2014.34.5.582. Epub 2014 Oct 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761491 Free PMC article.

9

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.

Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, Ham YK, Kim CJ. Song DH, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2014;34(6):727-35. doi: 10.5851/kosfa.2014.34.6.727. Epub 2014 Dec 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761667 Free PMC article.

10

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.

Lee SY, Kim HW, Hwang KE, Song DH, Choi MS, Ham YK, Choi YS, Lee JW, Lee SK, Kim CJ. Lee SY, et al. Among authors: ham yk. Korean J Food Sci Anim Resour. 2015;35(3):277-85. doi: 10.5851/kosfa.2015.35.3.277. Epub 2015 Jun 30. Korean J Food Sci Anim Resour. 2015. PMID: 26761840 Free PMC article.

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