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Author: Mooha Lee
3 Articles are founded.
Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24
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https://doi.org/10.5851/kosfa.2018.e24
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433
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https://doi.org/10.5851/kosfa.2018.38.3.433
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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https://doi.org/10.5851/kosfa.2016.36.1.23