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Review Paper
Microbiological safety of processed meat products formulated with low nitrite concentration A review
Soomin Lee, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2018;31(8):1073-1077.   Published online March 13, 2018
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Animal Products
Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage
Jeeyeon Lee, Eunji Gwak, Heeyoung Lee, Jimyeong Ha, Soomin Lee, Sejeong Kim, Mi-Hwa Oh, Beom-Young Park, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2017;30(3):432-438.   Published online October 5, 2016
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Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses
Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon
Asian-Australas J Anim Sci. 2016;29(8):1188-1196.   Published online February 12, 2016
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Review Paper
Cheese Microbial Risk Assessments A Review
Kyoung-Hee Choi, Heeyoung Lee, Soomin Lee, Sejeong Kim, Yohan Yoon
Asian-Australas J Anim Sci. 2016;29(3):307-314.   Published online February 24, 2016
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Quantitative Microbial Risk Assessment of Campylobacter jejuni in Jerky in Korea
Jimyeong Ha, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon
Received April 23, 2018  Accepted July 26, 2018  
DOI: https://doi.org/10.5713/ajas.18.0322    [Accepted]
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