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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-sang Choi Tae-kyung Kim Hee-Don Choi Jong-Dae Park Jung-Min Sung Ki-hong Jeon Hyun-Dong Paik Young-Boong Kim 2017년

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연구자정보

- 저자 Young-Boong Kim
- 발표논문(11)
  발표논문 보기→
공동연구자(28)
유사연구자 (0)※활용도순 상위 20명

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'Young-Boong Kim'의 연구자 점유율

논문점유율 요약
동일주제 총논문수	주제별 연구자 총논문수	연구자점유율(주제별 연구자점유율의 평균)
2,551	36	20.3%

연구자 점유율
주제		주제별 논문수	주제별 연구자논문수	주제별 연구자점유율
주제분류(KDC/DDC)	축산학	1,372	11	0.8%
주제어	marinated pork loin	1	1	100.0%
	yield Introduction	1	1	100.0%
	duck ham	2	1	50.0%
	pre-emulsification process	2	1	50.0%
	tuna	2	1	50.0%
	bacterialdistribution	3	1	33.3%
	frozen	3	1	33.3%
	duckbreast	4	1	25.0%
	frankfurter	5	1	20.0%
	heatingtemperature	9	1	11.1%
	reheating	9	1	11.1%
	duckskin	11	1	9.1%
	emulsion stability	11	1	9.1%
	digestibility	16	1	6.3%
	dry-aging	20	1	5.0%
	superheated steam	22	1	4.5%
	hydrophobicity	24	1	4.2%
	cooking methods	27	1	3.7%
	cooking	28	1	3.6%
	aggregation	30	1	3.3%
	sausage	41	1	2.4%
	pork	45	1	2.2%
	beef	54	1	1.9%
	physicochemical properties	212	1	0.5%
	quality characteristics	597	1	0.2%
계		2,551	36
* 주제로 분류 되지 않은 논문건수			0

연구주제 Time-line

'Young-Boong Kim'의 발표논문(11)

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Hyun-Dong Paik Yun-sang Choi Young-Boong Kim Tae-kyung Kim Kwang-Il Ahn Ki-hong Jeon Jae-Yun Shim 한국축산식품학회 [2018]
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Hee-Don Choi Yun-sang Choi Young-Boong Kim Tae-kyung Kim Ki-hong Jeon Jung-Min Sung Jong-Dae Park Hyun-Dong Paik 한국축산식품학회 [2017]
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Hee-Don Choi Yun-sang Choi Young-Boong Kim Tae-kyung Kim Su-Kyung Ku Seung-Hee Hong Kwoan-Sik Park Ki-hong Jeon Jong-Dae Park 한국축산식품학회 [2017]
Effect of the Duck Skin on Quality Characteristics of
Dong-Hyun Kim Yun-sang Choi Young-Boong Kim Young- Jin Jang Tae-kyung Kim Sung Gu Han Jung-Min Sung Jae-Yun Shim 한국축산식품학회 [2017]
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Cheol-Won Lee Yun-sang Choi Young-Boong Kim Tae-kyung Kim Ko-eun Hwang Hyun-Wook Kim Cheon-jei Kim 한국축산식품학회 [2017]
Effect of Fermented Spinach as Sources of Pre- Converted Nitrite on Color Development of Cured Pork Loin
Hyun-wook Choi Yun-sang Choi Young-Boong Kim Tae-kyung Kim Ko-eun Hwang Ki-hong Jeon Jung-Min Sung Jong-Dae Park 한국축산식품학회 [2017]
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Hyun-Wook Kim Yun-sang Choi Young-Boong Kim Tae-kyung Kim Ko-eun Hwang Ki-hong Jeon Jong-Dae Park 한국축산식품학회 [2017]
Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Dong-heon Song Yun-sang Choi Young-Boong Kim Tae-kyung Kim Kwang-Il Ahn Ki-hong Jeon Ji Hun Choi Jae-Yun Shim Hyun-Wook Kim 한국축산식품학회 [2018]
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Hee-Ju Kim Yun-sang Choi Young-Chan Kim Young-Boong Kim Tae-kyung Kim Su-Kyung Ku Jong-Dae Park 한국축산식품학회 [2018]
Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Ki-hong Jeon Yun-sang Choi Young-Boong Kim Tae-kyung Kim Kyoung-Hoan Leem Ko-eun Hwang 한국축산식품학회 [2018]
The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Dong-Min Shin Yun-sang Choi Young-Boong Kim Tae-kyung Kim Ji-Han Kim Ha-Jung Lee 한국축산식품학회 [2018]

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

발표논문(11)

공동연구자(28)

유사연구자 (0)※활용도순 상위 20명

'Young-Boong Kim'의 연구자 점유율

연구주제 Time-line

'Young-Boong Kim'의 발표논문(11)