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Author: Ki Ho Baek
4 Articles are founded.
![](/journal/kosfa/kosfa-43-3/gif/kosfa-43-3-402-g1.gif)
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73
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https://doi.org/10.5851/kosfa.2022.e73
![](/journal/kosfa/kosfa-41-1/gif/kosfa-41-1-71-g1.gif)
Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis ) from Different Pig Breeds Available in Korean Market
Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79
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https://doi.org/10.5851/kosfa.2020.e79
![](/journal/kosfa/kosfa-40-1/gif/kosfa-40-1-44-g1.gif)
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80
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https://doi.org/10.5851/kosfa.2019.e80
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-44-f1.gif)
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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https://doi.org/10.5851/kosfa.2016.36.1.44