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Sun-Gyeom Kim
Institution:
Kongju National University
Observed institutions:
Kongju National University,
National Institute of Animal Science
ORCID:
0000-0003-0393-2885
Observed ORCID:
0000-0003-0393-2885
OpenAlex ID:
A5005364235
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
2024
·
Sun-Gyeom Kim
, Hack-Youn Kim
·
Food Bioscience
·
13
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
2023
·
Sun-Gyeom Kim
, Hack-Youn Kim
·
Food Science of Animal Resources
·
11
The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast
2023
·
Sun-Gyeom Kim
, Hack-Youn Kim
, et al.
·
Resources Science Research
·
2
PDF
Effects of the Addition of Pomegranate Seed Powder as a Nitrite Replacement in Emulsion-Type Chicken Breast Sausage
2022
·
Sun-Gyeom Kim
, Sol-Hee Lee
, et al.
·
Journal of the Korean Society of Food Science and Nutrition
·
2
PDF
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
2024
·
Sun-Gyeom Kim
, Hack-Youn Kim
·
Food Science of Animal Resources
·
1
PDF
Quality characteristics of pork press ham with various levels of dry aged beef crust
2022
·
Sun-Gyeom Kim
, Kyu-Min Kang
, et al.
·
Korean Journal of Food Science and Technology
Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
2020
·
Chang-Hwan Jeong
, Hack-Youn Kim
, et al.
·
Resources Science Research
PDF
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Works count:
7
Citation count:
29
H-index:
2
I10-index:
2
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