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Author: Ui Sub Jung

2 Articles are founded.

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention
Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi
Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98
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Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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