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Author: Heeyoung Lee
18 Articles are founded.
Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
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https://doi.org/10.5851/kosfa.2023.e66
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
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https://doi.org/10.5851/kosfa.2021.e58
Erratum to: Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
Food Sci Anim Resour 2021;41(2):353
https://doi.org/10.5851/kosfa.2021.e6
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https://doi.org/10.5851/kosfa.2021.e6
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75
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https://doi.org/10.5851/kosfa.2020.e75
Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
Food Sci Anim Resour 2020;40(6):938-945.
https://doi.org/10.5851/kosfa.2020.e64
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https://doi.org/10.5851/kosfa.2020.e64
Determination of Indicators for Dry Aged Beef Quality
Food Sci Anim Resour 2019;39(6):934-942.
https://doi.org/10.5851/kosfa.2019.e83
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https://doi.org/10.5851/kosfa.2019.e83
Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
Food Sci Anim Resour 2019;39(4):565-575.
https://doi.org/10.5851/kosfa.2019.e39
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https://doi.org/10.5851/kosfa.2019.e39
Prevalence, Serotype Diversity, Genotype and Antibiotic Resistance of Listeria monocytogenes Isolated from Carcasses and Human in Korea
Korean J Food Sci Anim Resour 2018;38(5):851-865.
https://doi.org/10.5851/kosfa.2018.e5
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https://doi.org/10.5851/kosfa.2018.e5
Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis
Korean J Food Sci Anim Resour 2018;38(4):829-834.
https://doi.org/10.5851/kosfa.2018.e19
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https://doi.org/10.5851/kosfa.2018.e19
Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
Korean J Food Sci Anim Resour 2018;38(1):203-208.
https://doi.org/10.5851/kosfa.2018.38.1.203
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https://doi.org/10.5851/kosfa.2018.38.1.203
Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration
Korean J Food Sci Anim Resour 2017;37(6):799-803.
https://doi.org/10.5851/kosfa.2017.37.6.799
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https://doi.org/10.5851/kosfa.2017.37.6.799
Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea
Korean J Food Sci Anim Resour 2017;37(4):579-592.
https://doi.org/10.5851/kosfa.2017.37.4.579
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https://doi.org/10.5851/kosfa.2017.37.4.579
Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria
Korean J Food Sci Anim Resour 2017;37(4):502-510.
https://doi.org/10.5851/kosfa.2017.37.4.502
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https://doi.org/10.5851/kosfa.2017.37.4.502
Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
Korean J Food Sci Anim Resour 2017;37(3):464-468.
https://doi.org/10.5851/kosfa.2017.37.3.464
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https://doi.org/10.5851/kosfa.2017.37.3.464
Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in Korea
Korean J Food Sci Anim Resour 2016;36(6):779-786.
https://doi.org/10.5851/kosfa.2016.36.6.779
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https://doi.org/10.5851/kosfa.2016.36.6.779
Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
Korean J Food Sci Anim Resour 2016;36(6):752-759.
https://doi.org/10.5851/kosfa.2016.36.6.752
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https://doi.org/10.5851/kosfa.2016.36.6.752
The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes , a Foodborne Pathogen through Fresh and Processed Meat
Korean J Food Sci Anim Resour 2016;36(4):469-475.
https://doi.org/10.5851/kosfa.2016.36.4.469
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https://doi.org/10.5851/kosfa.2016.36.4.469
Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage
Korean J Food Sci Anim Resour 2016;36(2):262-266.
https://doi.org/10.5851/kosfa.2016.36.2.262
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https://doi.org/10.5851/kosfa.2016.36.2.262