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Author: SangYoon Lee
6 Articles are founded.
Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork
Food Sci Anim Resour 2025;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136
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https://doi.org/10.5851/kosfa.2024.e136
Effects of Sea Lettuce (Ulva prolifera ) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties
Food Sci Anim Resour 2025;45(5):1431-1443.
https://doi.org/10.5851/kosfa.2024.e113
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https://doi.org/10.5851/kosfa.2024.e113
Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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https://doi.org/10.5851/kosfa.2024.e56
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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https://doi.org/10.5851/kosfa.2022.e16
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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https://doi.org/10.5851/kosfa.2020.e24
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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https://doi.org/10.5851/kosfa.2019.e89