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Author: Sangrok Lee
2 Articles are founded.
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e110
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https://doi.org/10.5851/kosfa.2024.e110
The effectiveness of calamansi (Citrus microcarpa ) extract in enhancing the shelf life and quality of dakgalbi made from domestic Korean chicken
Food Sci Anim Resour 2024 [published online ahead of print: Aug 06, 2024]
https://doi.org/10.5851/kosfa.2024.e74
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https://doi.org/10.5851/kosfa.2024.e74