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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
Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94
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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
Food Sci. Preserv. 2025;32(6):1175-1187.
https://doi.org/10.11002/fsp.2025.32.6.1175
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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
Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308
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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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Determination of fusel oil content in various types of liquor distributed in Korea
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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