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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages

Yim, Dong-Gyun Jang, Kyoung-Hwan Chung, Ku-Young 2016년

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연구자정보

- 저자 Yim, Dong-Gyun
- 발표논문(6)
  발표논문 보기→
공동연구자(16)
유사연구자 (20)※활용도순 상위 20명

공동연구/유사연구

'Yim, Dong-Gyun'의 연구자 점유율

논문점유율 요약
동일주제 총논문수	주제별 연구자 총논문수	연구자점유율(주제별 연구자점유율의 평균)
2,410	38	28.0%

연구자 점유율
주제		주제별 논문수	주제별 연구자논문수	주제별 연구자점유율
주제분류(KDC/DDC)	축산	1,852	6	0.3%
주제어	Amino Acid Composition	1	1	100.0%
	Curing Salts	1	1	100.0%
	Fermented Sausages	1	1	100.0%
	Free Amino Acids	1	1	100.0%
	Salamis	1	1	100.0%
	Crossbred Pig	2	1	50.0%
	Physico-chemical Trait	2	1	50.0%
	Physicochemical Trait	2	1	50.0%
	Ssanseongchonggwanbu	2	1	50.0%
	cholesterol oxides	2	1	50.0%
	meat processing plants	2	1	50.0%
	northern expedition	2	1	50.0%
	senior design class	2	1	50.0%
	Fat Level	3	1	33.3%
	dry-curedham	3	1	33.3%
	product size	3	1	33.3%
	Nucleotides	5	1	20.0%
	elk	8	1	12.5%
	microbial contamination	8	1	12.5%
	reheating	9	1	11.1%
	Fatty Acid Composition	13	1	7.7%
	chickenmeat	14	1	7.1%
	castration	17	1	5.9%
	territorial disputes	18	1	5.6%
	Fatty Acids	20	1	5.0%
	storage period	24	1	4.2%
	total cholesterol	31	1	3.2%
	team-based learning	43	1	2.3%
	pork	45	1	2.2%
	beef	54	1	1.9%
	chicken	100	1	1.0%
	Meat Quality	119	1	0.8%
계		2,410	38
* 주제로 분류 되지 않은 논문건수			0

연구주제 Time-line

'Yim, Dong-Gyun'의 발표논문(6)

Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea
Kim, Kwan-Woo Yim, Dong-Gyun Park, Seong-Bok Kim, Sang-Woo Kim, Myung-Jick 아세아태평양축산학회 [2016]
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
Chung, Ku-Young Yim, Dong-Gyun Hong, Doo-Il 아세아태평양축산학회 [2016]
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Chung, Ku-Young Yim, Dong-Gyun Jang, Kyoung-Hwan 아세아태평양축산학회 [2016]
Use of alternative curing salts for processing salamis
Chung, Ku-Young Yim, Dong-Gyun Nam, Ki Chang Jo, Cheorun Asian Australasian Association of Animal Production Societies [2018]
Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Hur, Sun Jin Yim, Dong-Gyun Kim, Jung Hyun Korean Society for Food Science of Animal Resources [2018]
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Choe, Ju-Hui Yim, Dong-Gyun Min, Joong-Seok Lee, Sang-Ok Lee, Mooha Khan, Muhammad Issa Jo, Cheorun Korean Society for Food Science of Animal Resources [2018]