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Author: Hyun Jung Lee
9 Articles are founded.
Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e51
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https://doi.org/10.5851/kosfa.2024.e51
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80
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https://doi.org/10.5851/kosfa.2019.e80
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Food Sci Anim Resour 2019;39(2):266-275.
https://doi.org/10.5851/kosfa.2019.e21
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https://doi.org/10.5851/kosfa.2019.e21
Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3
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https://doi.org/10.5851/kosfa.2019.e3
Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251
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https://doi.org/10.5851/kosfa.2018.38.2.251
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
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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https://doi.org/10.5851/kosfa.2017.37.4.477
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283
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https://doi.org/10.5851/kosfa.2016.36.2.283