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Author: Eun-Jung Lee
3 Articles are founded.
![](/journal/kosfa/kosfa-40-6/gif/kosfa-40-6-1055-g1.gif)
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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https://doi.org/10.5851/kosfa.2020.e77
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-1008-g1.gif)
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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https://doi.org/10.5851/kosfa.2019.e89
![](/journal/kosfa/kosfa-39-1/gif/kosfa-39-1-65-g1.gif)
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4
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https://doi.org/10.5851/kosfa.2019.e4