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| 1 |
Quality Characteristics of Chukar Partridge Meat
이성기;양성운;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.103-107,
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| 2 |
Effects of Dietary Vitamin E and Selenium Supplementation on Meat Color Stability of Hanwoo(Korean Native Cattle) Bull Beef during Retail Display
김용선;양성운;김주용;박연수;황환섭;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.108-114,
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| 3 |
Effects of Ultrasonic Treatment Time on the Quality and Palatability of fried Chicken Meat
남주현;송형익;박충균;박성하;김도완;문윤희;정인철;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.115-121,
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| 4 |
Effects of Dietary Panax ginseng Leaves, Dioscorea japonica Hulls and Oriental Medicine Refuse on Physico-Chemical Properties of Korean Native Chicken Meat
김병기;황인업;김영직;황영현;배만종;김수민;안종호;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.122-129,
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| 5 |
Effects of Adding Polyphosphate on the Water Holding Capacity and Palatability of Boiled Pork Loin
문윤희;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.130-136,
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| 6 |
Effect of Irradiation, Packaging and Storage on the Oxidation of Cholesterol and Lipid in Pork Longissimus Meat
신택순;이정일;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.137-144,
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| 7 |
Effects of Dietary Activated Carbon on Physico-Chemical Characteristics and Fatty Acid Composition of Pork
문성실;신철우;강근호;주선태;박구부;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.145-150,
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| 8 |
Composition and Physico-Chemical Properties of Vacuum Packaged Korean Pork Loins for Export during Cold Storage
최염순;박범영;이성기;김일석;김병철;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.151-157,
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| 9 |
Meat Color, TBARS and VBN Changes of Vacuum Packaged Korean Pork Loins far Export during Cold Storage
최염순;조수현;이성기;이민석;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.158-163,
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| 10 |
Antimicrobial Effects of a Bacteriocin Mixture from Lactic Acid Bacteria against Foodborne Pathogens
한경식;오세종;문용일;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.164-171,
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| 11 |
A Study on the Vitamins Contents in UHT Milk according to Fortification Methods
인영민;정인경;정석근;함준상;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.172-178,
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| 12 |
Heat-Induced Reaction of Bovine Whey Proteins
이유라;홍윤호;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.179-182,
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| 13 |
Traditional Dairy Products by Lactic Acid Bacteria in Mongolia
Inhyu Bae;Sedkhun Burenjargal;Kang, Kook-Hee;Yang, Chul-Ju;Kong, Il-Keun;
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Korean Society for Food Science of Animal Resources
, v.22, no.2, pp.183-191,
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