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| 1 |
The Effects of Emulsion-type Sausages Containing Mulberry Leaf and Persimmon Leaf Powder on Lipid Oxidation, Nitrite, VBN and Fatty Acid Composition
이제룡;정재두;이정일;송영민;진상근;김일석;김회윤;이진희;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.1-8,
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| 2 |
The Influence of Feeding Dietary Differences on Growth Performance and Carcass Quality in Finishing Pigs
진상근;김일석;송영민;하경희;이성대;김회윤;주선태;박구부;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.9-15,
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| 3 |
Effect of Feeding Mugwort Powder on the Physico-chemical Properties of Pork
안종호;김영직;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.16-20,
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| 4 |
Effects of Tumbling and Immersion on Quality Characteristics of Cured fork Meat with Soy Sauce
김천제;정종연;최지훈;서우덕;이의수;한현경;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.21-27,
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| 5 |
Comparison of Incidence of PSE Pork by Lairage Time, Use of Electrical Probe, Stunning Voltage and Chilling Condition
박범영;조인철;김일석;김진형;조수현;유영모;이종문;윤상기;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.28-31,
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| 6 |
Effects of Curing Temperature and Times on Chemical Properties and Palatability of Cured Boiled Pork Loins
현재석;강희곤;김미숙;정인철;문윤희;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.32-38,
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| 7 |
Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet
조수현;김진형;손현주;박범영;황인호;김학균;유영모;김용곤;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.39-45,
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| 8 |
Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork
한승관;김선민;표병식;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.46-49,
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| 9 |
Effect of Different Conveyer Speed of Electron Beam Irradiation on the Oxidative and Microbiological Stability of Ground Pork during Refrigeration
Whang, Key;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.50-55,
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| 10 |
Studies on Physico-chemical Properties of Spreadable Liver Sausage during Storage Period
Hong, Geun-Pyo;Lee, Sung;Min, Sang-Gi;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.56-62,
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| 11 |
Emulsifying Properties of Whey Protein Hydrolysates
양희진;이수원;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.63-69,
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| 12 |
Studies on the Textural Characteristics and the Standard for Cheese Products
함준상;정석근;김현수;홍경현;조은정;안종남;이종문;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.70-74,
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| 13 |
A Study on Cytokines in the Mongolia Mare's Milk
신무호;남명수;배형철;아말사나룹산돌주;알탄체체그미시그;윤도영;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.75-79,
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| 14 |
Antimicrobial and Antitumoral Activities of Candida kefyr TEP 7 Isolated from Tibetan Fermented Milk
윤원호;나영미;김창한;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.80-85,
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| 15 |
Improvement of Oxidative Stability of Myoglobin and Lipid with Vitamin E in Meat
Faustman, Cameron;Lynch, Michael P.;Jeong, Jin-Yeun;Joo, Seon-Tea;
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Korean Society for Food Science of Animal Resources
, v.23, no.1, pp.86-95,
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