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Author: Sung-Ki Lee

3 Articles are founded.

Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
Aera Jang, Hye-Jin Kim, Dongwook Kim, JinSoo Kim, Sung-Ki Lee
Food Sci Anim Resour 2019;39(5):756-767.
https://doi.org/10.5851/kosfa.2019.e63
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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang
Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24
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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Joko Sujiwo, Dongwook Kim, Ji-Yeol Yoon, Hanna Kim, Jung-Soo Kim, Sung-Ki Lee, Aera Jang
Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181
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