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Author: Eun-Yeong Lee
8 Articles are founded.
Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43
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https://doi.org/10.5851/kosfa.2024.e43
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-515-g1.gif)
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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https://doi.org/10.5851/kosfa.2024.e29
The application of high-intensity ultrasound on wet-dry combined aged pork loin induces physicochemical and oxidative alterations
Food Sci Anim Resour 2024 [published online ahead of print: Mar 21, 2024]
https://doi.org/10.5851/kosfa.2024.e26
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https://doi.org/10.5851/kosfa.2024.e26
![](/journal/kosfa/kosfa-44-2/gif/kosfa-44-2-284-g1.gif)
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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https://doi.org/10.5851/kosfa.2024.e18
![](/journal/kosfa/kosfa-43-6/gif/kosfa-43-6-1067-g1.gif)
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63
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https://doi.org/10.5851/kosfa.2023.e63
![](/journal/kosfa/kosfa-42-6/gif/kosfa-42-6-942-g1.gif)
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61
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https://doi.org/10.5851/kosfa.2022.e61
![](/journal/kosfa/kosfa-42-1/gif/kosfa-42-1-175-g1.gif)
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72
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https://doi.org/10.5851/kosfa.2021.e72
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-983-g1.gif)
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50
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https://doi.org/10.5851/kosfa.2021.e50