Advanced Search List
Search Keywords
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.
https://doi.org/10.5851/kosfa.2019.e63
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2019.e63
Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.e24
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.2.181