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Author: Da Gyeom Lee
2 Articles are founded.
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898
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https://doi.org/10.5851/kosfa.2017.37.6.898
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494
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https://doi.org/10.5851/kosfa.2017.37.4.494