Advanced Search List
Search Keywords
Author: Su-Jung Yeon
5 Articles are founded.
![](/journal/kosfa/kosfa-39-5/gif/kosfa-39-5-792-g1.gif)
Effects of Lotus (Nelumbo nucifera ) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Food Sci Anim Resour 2019;39(5):792-803.
https://doi.org/10.5851/kosfa.2019.e69
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2019.e69
![](/journal/kosfa/kosfa-37-6/gif/kosfa-37-6-865-f001.gif)
Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.6.865
![](/journal/kosfa/kosfa-37-1/gif/kosfa-37-1-38-f001.gif)
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2017.37.1.38
![](/journal/kosfa/kosfa-36-6/gif/kosfa-36-6-729-f001.gif)
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2016.36.6.729
![](/journal/kosfa/kosfa-36-3/gif/kosfa-36-3-397-f001.gif)
Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2016.36.3.397