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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
Food Sci Anim Resour 2023;43(2):319-330.
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Effect of Starter Cultures on Quality of Fermented Sausages
Food Sci Anim Resour 2023;43(1):1-9.
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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
Food Sci Anim Resour 2021;41(2):324-334.
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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019;39(3):371-378.
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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
Korean J Food Sci Anim Resour 2018;38(6):1189-1195.
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