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Publications by Sookee Lee

Quality Improvement of Strip Loin From Hanwoo With Low Quality Grade by Dry Aging

The Korean Journal of Food And Nutrition

English

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Effects of Dry- And Wet-Ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

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Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings From Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-In Shell Loin Cut by Different Dry-Aging Conditions

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The Benefits From Mortality Reduction by Air Quality Improvement

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