Concepedia
Statistics
Publications
3
Citations
48
H-Index
Active since
1991
Kap-Sang Lee is an author specializing in health sciences, food chemistry, and food quality.
Top concepts
HealthFood QualityFood ChemistryFood TechnologyNutritionFood SafetyBiotechnologyFood ProcessingMicrobiologyFood Spoilage
Publications per year
1991–1993
Effect of Sake Cake on the Quality of Low Salted Kochuzang
Kap-Sang Lee, Dong-Han Kim · Korean Journal of Food Science and Technology · 1991 · 22 citations
Food Chemistry, Nutrition, Low Salted Kochuzang +9
Studies on the Preparation of Yogurt from Milk and Sweet Potato or Pumpkin
Yong-Seo Shin, Kap-Sang Lee, Dong-Han Kim · Korean Journal of Food Science and Technology · 1993 · 14 citations
Food Chemistry, Nutrition, Viable Cell +10
Effects of Coagulants on Storage of Packed Tofu
Dong-Han Kim, Kap-Sang Lee · Korean Journal of Food Science and Technology · 1992 · 12 citations
Food Chemistry, Shelf Life, Biomanufacturing +13
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