Dr. Kim graduated from the Ewha Women's Univ, Coll of Med, Seoul, So Korea in 1977. She works in New York, NY and specializes in Pulmonary Disease and Internal Medicine.
Ewha Womans University, School of Medicine - Doctor of Medicine
Board certifications:
American Board of Internal Medicine Certification in Internal Medicine American Board of Internal Medicine Sub-certificate in Pulmonary Disease (Internal Medicine)
Name / Title
Company / Classification
Phones & Addresses
Myung Kim Principle
Myung Kim Acupuncture And Herbal Clinic State Commercial Banks
347 Mass Ave. - Arlington, Newton, MA 02468
Myung Kim Religious Leader
New York Mission Church Religious Organizations
12301 18Th Ave, Flushing, NY 11356 Website: churchnymc.org
Myung Min Kim COO
Myung Min Kim Softwood Veneer and Plywood
47-60 58Th Lane 2Fl - Woodside, Flushing, NY 11375
Myung Woon Kim Owner
International Omelette House Eating Places
176 Madison Ave Frnt, New York, NY 10016
Myung Kim Owner
Arirang Korean and Japanese Eating Place
21926 67 Ave, Flushing, NY 11364 1416 Millersport Hwy, Buffalo, NY 14221
Myung Ja Kim President
KUN MYUNG, INC
18 Eliot St, Cambridge, MA 02138 125 Coolidge Ave, Watertown, MA 02472
Satellitenfernsehen in Europa: Unter Besonderer Berucksichtigung Des Programmangebots, Der Modelle Der Zusammenarbeit Und Des Programmauftrags Der ubernationalen, Nicht-Privatwirtschaftlich Organisier
Oracle - Burlington, MA since Jul 2011
SMB Hardware Account Manager
Design Within Reach Jan 2008 - Jul 2011
Account Executive
City Schemes Contemporary Furniture Jul 2006 - Jan 2008
Sales Associate
Children's Museum of Manhattan 2006 - 2006
Exhibit technician
MAKE Product development 2006 - 2006
Freelance
Education:
Pratt Institute 2001 - 2005
Bachelor of Industrial Design, Industrial Design
Brookline High School 1998 - 2001
Skills:
Sales Sales Process Direct Sales Account Management Solution Selling Industrial Design CAD Drawing
Myung K. Kim - Congers NY Joaquin C. Lugay - Thornwood NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23D 502 A23J 300
US Classification:
426104
Abstract:
Disclosed is a simulated adipose tissue which is unusually pleasing in taste and texture and is characterized by a juicy, smooth melting property closely resembling natural fat. The simulated adipose tissue can be employed alone or with any type of meat or meat analog where a degree of fatty tissue is desired, and is most desirably employed in products which are served fried. In a preferred embodiment, a simulated bacon product is prepared containing the simulated adipose tissue and a red meat simulating phase. The simulated adipose tissue has droplets of fat, approximately 10 to 120 microns in diameter, encapsulated within a matrix based on a heat coagulable, preferably proteinaceous, component, and a water-soluble, film-forming component.
A combination folding ladder and height adjustable scaffold, comprises (a) a first assembly including a first leg and a second leg, each formed by an outer and inner telescoping member, and outer and inner rungs which connect the outer and inner telescoping members in substantially parallel, spaced apart relation; (b) a second assembly including a third leg and a fourth leg, each formed by an outer and inner telescoping member, and outer and inner rungs which connect the outer and inner telescoping legs of the third and fourth legs in substantially parallel, spaced apart relation; (c) positioning joints removably secured to upper ends of the for pivotally securing the first and second assemblies together; (d) a height adjustment assembly for varying the heights of the legs; and (e) a scaffold platform for use with the combination when the positioning joints are removed from the legs and the first and second assemblies are separated, the scaffold platform including a flat rectangular board, U-shaped supports at the opposite short ends for defining channels for receiving any of the rungs at a first vertical level, and a plurality of hook arms pivotally secured to the underside of the board and having hook ends for receiving any of the rungs at a second vertical level, such that a stable scaffold is provided by the first assembly, the second assembly separated therefrom and the scaffold platform connecting together the first and second assemblies.
Myung Ki Kim - Congers NY Joaquin Castro Lugay - Thornwood NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23J 300
US Classification:
426656
Abstract:
Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising an edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.
Myung Ki Kim - Tarrytown NY Joaquin Castro Lugay - Thornwood NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23J 300
US Classification:
426656
Abstract:
Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, freeze drying the frozen mass, and heat setting the dried protein material. The properties of a wide variety of meat products can be simulated.
Myung Ki Kim - Congers NY Joaquin Castro Lugay - Thornwood NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23J 300
US Classification:
426656
Abstract:
Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.