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Author: Seong-Yun Lee

6 Articles are founded.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Food Sci Anim Resour 2024;44(1):74-86.
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Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
Food Sci Anim Resour 2021;41(5):826-839.
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Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages
Food Sci Anim Resour 2021;41(5):788-801.
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Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market
Food Sci Anim Resour 2021;41(1):71-84.
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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food Sci Anim Resour 2019;39(3):510-519.
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