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Author: Sang-Yoon Lee

4 Articles are founded.

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi
Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210
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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Kwang-Il Kim, Sang-Yoon Lee, Soo-Jin Kim, Jae-Hee Seo, Joong-Kyu Lee, Jung-Kue Shin, Hyung-Yong Cho, Mi-Jung Choi
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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