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| 1 |
Comparison of Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork during Refrigerated Storage after Thawing
Kang, Sun-Moon;Kang, Chang-Gie;Lee, Sung-Ki;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.1-7,
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| 2 |
Effects of Conjugated Linoleic Acid-Triglyceride Additives on Quality Characteristics of Pressed Ham
Lee, Jeong-Ill;Ha, Young-Joo;Lee, Jae-Ryung;Joo, Young-Kuk;Kwack, Suk-Joon;Do, Chang-Hee;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.8-15,
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| 3 |
Physicochemical and Sensory Evaluation of Cured and Short-Ripened Raw Hams During Storage at 10 and 25°C
Lee, Keun-Taik;Lee, Youn-Kyu;Lee, Jung-Pyo;Lee, Jung-Woo;Son, Se-Kwang;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.16-21,
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| 4 |
Effects of Wheat Fiber on the Quality of Meat Batter
Choi, Yun-Sang;Lee, Mi-Ai;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Eui-Soo;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.22-28,
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| 5 |
Effects of Drying Conditions on Quality Properties of Pork Jerky
Han, Doo-Jeong;Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Lee, Mi-Ae;Lee, Eui-Soo;Paik, Hyun-Dong;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.29-34,
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| 6 |
Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg
Jin, Sang-Keun;Kim, Il-Suk;Chung, Hyun-Jung;Cho, Ju-Hyun;Choi, Yeung-Joon;Lee, Jae-Ryong;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.35-41,
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| 7 |
Evaluation of Microbiological, Physicochemical, and Sensory Characteristics of Korean Slice Beef Jerky
Kim, Hyoun-Wook;Lee, Eun-Kyung;Han, Doo-Jeong;Choi, Ji-Hun;Kim, Cheon-Jei;Paik, Hyun-Dong;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.42-46,
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| 8 |
Quality Evaluations of Seasoning Chicken Containing Pine Needles During Cold Storage
Kim, Chang-R.;Kim, Kwang-H.;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.47-52,
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| 9 |
Effect of Probiotic Supplemention on the Performance and Quality Characteristics of Meat from Finishing Pigs
Kim, Hee-Yoon;Kim, Young-Jik;Park, Gu-Boo;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.53-59,
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| 10 |
The Effect of Feeding Probiotics, Illite, Active Carbon and Hardwood Vinegar on the Performance and Fatty Acid Composition of Finished Pigs
Kim, Hee-Yoon;Kim, Young-Jik;Park, Gu-Boo;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.60-66,
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| 11 |
Effect of Feeding Illite on Performance and Meat Quality Characteristics of Finishing Pigs
Kim, Hee-Yoon;Kim, Young-Yik;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.67-72,
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| 12 |
Effect of the Feeding Probiotics on the Performance and Meat Quality Characteristics of the Finishing Pigs
Kim, Hee-Yoon;Kim, Young-Yik;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.73-79,
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| 13 |
Microbial and Physiochemical Characteristics of Pork Loin Cuts Treated with Ozone Gas During Storage
Jeong, Jin-Young;Kim, Chang-Ryoul;Kim, Kwang-Hyun;Moon, Seung-Ju;Kook, Kil;Kang, Suk-Nam;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.80-86,
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| 14 |
Effect of Replacing Antibiotics by Herb Extracts and Digestive Enzymes Containing Vitamin E and Oriental Medicinal Plants Byproduct on Blood Serum Cholesterol and Meat Qualities in the Hog Loin Meat
Kang, Suk-Nam;Kim, Jong-Duck;Kim, Il-Suk;Jin, Sang-Keun;Lee, Moo-Ha;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.87-94,
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| 15 |
Effects of Fermented Milk Containing Herb Extract from Acanthopanax divaricatus var. albeofructus and Codonopsis Ianceolata on the Immune Status of Mouse
Lim, Sang-Dong;Seong, Ki-Seung;Kim, Kee-Sung;Han, Dong-Un;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.95-101,
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| 16 |
Purification and Characterization of α-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam27
Bae, Hyoung-Cchurl;Choi, Jong-Woo;Nam, Myoung-Soo;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.102-109,
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| 17 |
Properties of β-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam27
Bae, Hyoung-Churl;Renchinkhand, Gereltuya;Nam, Myoung-Soo;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.110-116,
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| 18 |
Monitoring Country-of-Origin Labels and Indication Contents for Meat on Electronic On-line Trading
Nam, Jung-Oak;Nam, Bo-Ra;Park, Jung-Min;Lee, Ra-Mi;Gu, Hyo-Jung;Suh, Hyung-Joo;Chang, Un-Jae;Kim, Jin-Man;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.117-121,
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| 19 |
Survey of the Status of Conutry-of-origin Lables and Hygine on the Meat Markets of 4 Regions in Korea
Nam, Bo-Ra;Nam, Jung-Oak;Park, Jung-Min;Lee, Ra-Mi;Gu, Hyo-Jung;Kim, Myung-Hee;Chang, Un-Jae;Suh, Hyung-Joo;Kim, Jin-Man;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.122-126,
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| 20 |
Determination of the Prevalence of Pathogenic Bacteria and the Changes in Microbiological Growth Pattern of Cured and Short-Ripened Raw Ham During Storage
Lee, Keun-Taik;Lee, Youn-Kyu;Lee, Jung-Pyo;Lee, Jung-Woo;Son, Se-Kwang;Choi, Suk-Ho;Lee, Seung-Bae;
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Korean Society for Food Science of Animal Resources
, v.27, no.1, pp.127-131,
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