Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast by Sin-Woo Noh, Dong-Heon Song, Hyun-Wook Kim

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Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products by Si-Young Kim, Dong-Heon Song, Wookyung Chung, Hyun-Shik Choi, Sung Gu Han, Hyun-Wook Kim

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Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use by Jun Hwang, Woo-Young Son, Eun Ju Jeong, Kyeong-Soo Kim, Eui-Cheol Shin, Dong-Heon Song, Kyung-Woo Lee, Hyun-Wook Kim

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