Advanced Search List

Search Keywords

Author: Sol-Hee Lee

10 Articles are founded.

Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
HTML PDF PubReader
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Food Sci Anim Resour 2024;44(3):635-650.
HTML PDF PubReader
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Food Sci Anim Resour 2024;44(2):269-283.
HTML PDF PubReader
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2023;43(5):877-888.
HTML PDF PubReader
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine
Food Sci Anim Resour 2023;43(4):580-593.
HTML PDF PubReader
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2022;42(6):928-941.
HTML PDF PubReader
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
Food Sci Anim Resour 2022;42(4):593-608.
HTML PDF PubReader
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Food Sci Anim Resour 2022;42(1):73-83.
HTML PDF PubReader
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Food Sci Anim Resour 2020;40(6):980-989.
HTML PDF PubReader
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2018;38(5):927-935.
HTML PDF PubReader