Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

por Triyannanto, Endy, Lee, Keun Taik
Publicado 2015

Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky

por Triyannanto, Endy, Lee, Keun Taik
Publicado 2016

Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang

por Triyannanto, Endy, Lee, Keun Taik
Publicado 2017

Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃

por Triyannanto, Endy, Lee, Jin Ho, Lee, Keun Taik
Publicado 2014

Neuroprotective Effect of Chebulagic Acid via Autophagy Induction in SH-SY5Y Cells

por Kim, Hee Ju, Kim, Joonki, Kang, Ki Sung, Lee, Keun Taik, Yang, Hyun Ok
Publicado 2014

The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refri...

por Muhlisin, Kang, Sun Moon, Choi, Won Hee, Lee, Keun Taik, Cheong, Sung Hee, Lee, Sung Ki
Publicado 2013