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Author: Jiseon Lee
4 Articles are founded.
Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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https://doi.org/10.5851/kosfa.2024.e56
Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention
Food Sci Anim Resour 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e98
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https://doi.org/10.5851/kosfa.2024.e98
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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https://doi.org/10.5851/kosfa.2020.e11
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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https://doi.org/10.5851/kosfa.2019.e89