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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
Korean J Food Sci Anim Resour 2018;38(1):180-188.
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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
Korean J Food Sci Anim Resour 2017;37(5):752-763.
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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Korean J Food Sci Anim Resour 2017;37(2):210-218.
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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
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