Hari Kim

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (<i>Todarodes pacificus</i> Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Lisa Andriani Sutikno, Khawaja Muhammad Imran Bashir, Hari Kim et al. · Journal of Food Quality · 2019 · 28 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (<i>Atrina pectinate</i>)

Md. Mohibbullah, Na Eun Won, Jong‐Hoe Jeon et al. · Food Science & Nutrition · 2018 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (<i>Myxine glutinosa</i>)

Gabriel Tirtawijaya, Yeseul Park, Na Eun Won et al. · Journal of Food Processing and Preservation · 2020 · 13 citations

Agriculture, Food Science, Nutritional Sciences +13