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Author: Sang-Gyu Lee

1 Articles are founded.

Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교
Myeong-Ju Kim , Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
김명주, 이상규, 장현준, 이정희
Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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