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Author: Jeong-Ah Lee
2 Articles are founded.
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents
Food Sci Anim Resour 2025;45(3):794-806.
https://doi.org/10.5851/kosfa.2024.e61
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https://doi.org/10.5851/kosfa.2024.e61
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9
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https://doi.org/10.5851/kosfa.2021.e9