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Author: Mi-Yeon Lee

2 Articles are founded.

Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork
Yiseong Yoon, Mi-Yeon Lee, SangYoon Lee, Geun-Pyo Hong
Food Sci Anim Resour 2025;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136
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Effects of Sea Lettuce (Ulva prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties
Jong Won Lee, SangYoon Lee, Mi-Yeon Lee, Geun-Pyo Hong
Food Sci Anim Resour 2025;45(5):1431-1443.
https://doi.org/10.5851/kosfa.2024.e113
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