Advanced Search List
Search Keywords
Author: Sang-Yoon Lee
4 Articles are founded.
![](/journal/kosfa/kosfa-38-1/gif/kosfa-38-1-180-f001.gif)
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.38.1.180
![](/journal/kosfa/kosfa-37-5/gif/kosfa-37-5-752-f001.gif)
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.5.752
![](/journal/kosfa/kosfa-37-2/gif/kosfa-37-2-210-f001.gif)
Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.2.210
![](/journal/kosfa/kosfa-36-1/gif/kosfa-36-1-114-f1.gif)
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2016.36.1.114