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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
Food Sci Anim Resour 2025 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2024.e136
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https://doi.org/10.5851/kosfa.2024.e136
Effects of Sea Lettuce (Ulva Prolifera ) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e113
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https://doi.org/10.5851/kosfa.2024.e113