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Author: Cheol-Won Lee
4 Articles are founded.
![](/journal/kosfa/kosfa-37-3/gif/kosfa-37-3-418-f001.gif)
Effect of Swiss Chard (Beta vulgaris var. cicla ) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418
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https://doi.org/10.5851/kosfa.2017.37.3.418
![](/journal/kosfa/kosfa-37-3/gif/kosfa-37-3-351-f001.gif)
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori ) and Transglutaminase
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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https://doi.org/10.5851/kosfa.2017.37.3.351
![](/journal/kosfa/kosfa-37-1/gif/kosfa-37-1-52-f001.gif)
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52
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https://doi.org/10.5851/kosfa.2017.37.1.52
![](/journal/kosfa/kosfa-36-6/gif/kosfa-36-6-799-f001.gif)
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799
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https://doi.org/10.5851/kosfa.2016.36.6.799