Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Sin-Young Park"'
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 1, Pp 180-190 (2021)
This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight.
Externí odkaz:
https://doaj.org/article/3ac1d77eb829494499b34680298306ed
Autor:
Sin-Young Park, Hack-Youn Kim
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 1, Pp 137-148 (2021)
The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electro
Externí odkaz:
https://doaj.org/article/c1767f5e8bbb4c50a8bf0a8adfb3d54c
Autor:
Sin-Young Park, Hack-Youn Kim
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100216- (2022)
Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash content
Externí odkaz:
https://doaj.org/article/e1397a1663f94d1a8eb8ebf08ca3308b
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 1, Pp 94-102 (2020)
This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respective
Externí odkaz:
https://doaj.org/article/db7958c0b17c4d82a98b73fa2bde3e78
Autor:
Sin-Young Park, Hack-Youn Kim
Publikováno v:
Foods, Vol 10, Iss 9, p 2152 (2021)
This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing ag
Externí odkaz:
https://doaj.org/article/78c5313b9c5a49ccb7dc2750fe80c5ae
Publikováno v:
Food Science of Animal Resources. 43:412-427
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dffb31e83d209eed4cc50397bc05273d
https://doi.org/10.5851/kosfa.2023.e3
https://doi.org/10.5851/kosfa.2023.e3
Publikováno v:
Food Science and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0e4053fe6fd4e84807ef1e0cabddaea
https://doi.org/10.1007/s10068-023-01273-6
https://doi.org/10.1007/s10068-023-01273-6
Publikováno v:
Resources Science Research. 3:55-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b728d570f4f8081031c3d19bab94280
https://doi.org/10.52346/rsr.2021.3.2.55
https://doi.org/10.52346/rsr.2021.3.2.55
Publikováno v:
Resources Science Research. 3:81-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de72fd573fd455a8d68d30e17d26eac3
https://doi.org/10.52346/rsr.2021.3.2.81
https://doi.org/10.52346/rsr.2021.3.2.81
Autor:
Sin-Young Park
Publikováno v:
The Korean Society of Oral Health Science. 9:18-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b774e1e0c892d47159dfb00d9ddb04e
https://doi.org/10.33615/jkohs.2021.9.3.18
https://doi.org/10.33615/jkohs.2021.9.3.18