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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
Food Sci Anim Resour 2019;39(5):756-767.
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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Korean J Food Sci Anim Resour 2018;38(5):912-926.
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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Korean J Food Sci Anim Resour 2017;37(2):181-190.
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