Food Science of Animal Resources

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Author: Yeongeun Seo

5 Articles are founded.

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Yeongeun Seo, Miseon Sung, Jeongeun Hwang, Yohan Yoon

Food Sci Anim Resour 2023;43(2):319-330.
https://doi.org/10.5851/kosfa.2022.e79

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Effect of Starter Cultures on Quality of Fermented Sausages

Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(1):1-9.
https://doi.org/10.5851/kosfa.2022.e75

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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

Eunyoung Park, Jimyeong Ha, Hyemin Oh, Sejeong Kim, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Joohyun Kang, Yohan Yoon

Food Sci Anim Resour 2021;41(2):324-334.
https://doi.org/10.5851/kosfa.2021.e2

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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky

Jimyeong Ha, Jeeyeon Lee, Soomin Lee, Sejeong Kim, Yukyung Choi, Hyemin Oh, Yujin Kim, Yewon Lee, Yeongeun Seo, Yohan Yoon

Food Sci Anim Resour 2019;39(3):371-378.
https://doi.org/10.5851/kosfa.2019.e28

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Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface

Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon

Korean J Food Sci Anim Resour 2018;38(6):1189-1195.
https://doi.org/10.5851/kosfa.2018.e50

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