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Author: Ui Sub Jung
2 Articles are founded.
Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention
Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98
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https://doi.org/10.5851/kosfa.2024.e98
Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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https://doi.org/10.5851/kosfa.2024.e56