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Author: Pil-Nam Seong
7 Articles are founded.
Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61
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https://doi.org/10.5851/kosfa.2018.e61
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1131-g1.gif)
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
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https://doi.org/10.5851/kosfa.2018.e52
![](/journal/kosfa/kosfa-38-1/gif/kosfa-38-1-189-f001.gif)
Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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https://doi.org/10.5851/kosfa.2018.38.1.189
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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563
Korean J Food Sci Anim Resour 2017;37(5):773-779.
https://doi.org/10.5851/kosfa.2017.37.5.773
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https://doi.org/10.5851/kosfa.2017.37.5.773
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10
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https://doi.org/10.5851/kosfa.2017.37.1.10
Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458
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https://doi.org/10.5851/kosfa.2016.36.4.458
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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Korean J Food Sci Anim Resour 2016;36(2):230-236.
https://doi.org/10.5851/kosfa.2016.36.2.230
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https://doi.org/10.5851/kosfa.2016.36.2.230