Author/Creator: Lee, Sang Hui - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Lee, Sang Hui

1. Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma. (May 2019)

Authors:: Yong, Hae In; Lee, Sang Hui; Kim, So Yeon; Park, Sanghoo; Park, Jooyoung; Choe, Wonho; Jo, Cheorun
Journal:: Innovative food science & emerging technologies
Issue:: Volume 53(2019)
Page Start:: 78
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage. (March 2019)

Authors:: Lee, Sang Hui; Choe, Juhui; Shin, Dong Jin; Yong, Hae In; Choi, Yukyung; Yoon, Yohan; Jo, Cheorun
Journal:: Innovative food science & emerging technologies
Issue:: Volume 52(2019)
Page Start:: 429
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗