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Author: Sol-Hee Lee

9 Articles are founded.

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Sol-Hee Lee, Jungseok Choi
Food Sci Anim Resour 2024;44(2):269-283.
https://doi.org/10.5851/kosfa.2023.e81
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Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e8
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Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42
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Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine
Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2023;43(4):580-593.
https://doi.org/10.5851/kosfa.2023.e20
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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56
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The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2022;42(4):593-608.
https://doi.org/10.5851/kosfa.2022.e24
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Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63
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Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Sol-Hee Lee, Hack-Youn Kim
Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68
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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim
Korean J Food Sci Anim Resour 2018;38(5):927-935.
https://doi.org/10.5851/kosfa.2018.e25
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