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Author: Ki-Teak Lee
5 Articles are founded.
Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
Sun Min Hwang 
, Jong Hun Lee , Ki-Teak Lee
, Jong Hun Lee , Ki-Teak Lee
Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94
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https://doi.org/10.11002/fsp.2026.33.1.94
Analysis of fatty acid content and phospholipid composition in bovine by-products (kidney, heart, and lung)
소 부산물(신장, 심장, 허파)의 지방산 함량과 인지질 조성 분석
소 부산물(신장, 심장, 허파)의 지방산 함량과 인지질 조성 분석
Si Yeong Jang , Ki-Teak Lee
, Ki-Teak Lee
Food Sci. Preserv. 2025;32(6):1175-1187.
https://doi.org/10.11002/fsp.2025.32.6.1175
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https://doi.org/10.11002/fsp.2025.32.6.1175
Change in color and tocopherol content during heating of soybean oil in the presence of different antioxidants
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308
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https://doi.org/10.11002/kjfp.2019.26.3.308
The effect of baking and frying on the nutritional composition of mackerel
Korean J Food Preserv 2018;25(4):441-445.
https://doi.org/10.11002/kjfp.2018.25.4.441
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https://doi.org/10.11002/kjfp.2018.25.4.441
Determination of fusel oil content in various types of liquor distributed in Korea
Soo-Baek Lee , Jung-Ah Shin , Ki-Teak Lee
, Jung-Ah Shin , Ki-Teak Lee
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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https://doi.org/10.11002/kjfp.2017.24.4.510
