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Author: Yoon-Seok Kim

2 Articles are founded.

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Korean J Food Sci Anim Resour 2018;38(1):189-202.
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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
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