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Author: Ho-Chang Kim

1 Articles are founded.

Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석
Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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Food Science and Preservation (FSP)


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