Advanced Search List
Search Keywords
Author: Yeongeun Seo
6 Articles are founded.
Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages
Food Sci Anim Resour 2025;45(6):1710-1723.
https://doi.org/10.5851/kosfa.2025.e14
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2025.e14
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.
https://doi.org/10.5851/kosfa.2022.e79
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2022.e79
Effect of Starter Cultures on Quality of Fermented Sausages
Food Sci Anim Resour 2023;43(1):1-9.
https://doi.org/10.5851/kosfa.2022.e75
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2022.e75
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.
https://doi.org/10.5851/kosfa.2021.e2
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2021.e2
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019;39(3):371-378.
https://doi.org/10.5851/kosfa.2019.e28
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2019.e28
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.
https://doi.org/10.5851/kosfa.2018.e50
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.e50