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| 1 |
Physiological Effects of Casein-derived Bioactive Peptides
Jung, Ho-Jung;Min, Bock-Ki;Kwak, Hae-Soo;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.659-667,
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| 2 |
Identification of Hanwoo (Native Korean Cattle Breed) Beef by Real-time PCR Using the MC1R Gene in 5 Provinces of South Korea
Park, Jung-Min;Shin, Jin-Ho;Lee, Dan-Won;Song, Jae-Chul;Suh, Hyung-Joo;Chang, Un-Jae;Kim, Jin-Man;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.668-672,
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| 3 |
Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill System
Kim, Kyeong-Mi;Park, Jin-Hee;Shin, Weon-Sun;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.673-679,
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| 4 |
Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion
Rico, Catherine W.;Kim, Gui-Ran;Jo, Cheo-Run;Nam, Ki-Chang;Kang, Ho-Jin;Ahn, Dong-Uk;Kwon, Joong-Ho;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.680-684,
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| 5 |
Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH
Cho, Byung-Wook;Oliveros, Maria Cynthia;Park, Kyoung-Mi;Do, Kyoung-Tag;Lee, Ki-Hwan;Seo, Kang-Seok;Choi, Jae-Gwan;Lee, Moon-Jun;Cho, In-Kyung;Choi, Byoung-Chul;Ryu, Kyeong-Seon;Hwang, In-Ho;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.685-694,
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| 6 |
Evaluation of Biological Critical Control Points Using Escherichia coli Genotyping
Kim, Hak-Jae;Hahn, Tae-Wook;Juong, Ji-Hun;Bahk, Gyung-Jin;Hong, Chong-Hae;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.695-701,
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| 7 |
Biofilm Formation and Low pH Viability of Cronobacter spp. (Enterobacter sakazakii) Isolated from Powdered Infant Formula and Infant Foods in Korea
Kim, Sun-Ae;Lee, Yu-Mi;Oh, Se-Wook;Gwak, Hyo-Sun;Hwang, In-Gyun;Kang, Dong-Hyun;Woo, Gun-Jo;Rhee, Min-Suk;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.702-708,
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| 8 |
Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation
Kim, Seo-Jin;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, So-Young;Yoon, So-Young;Lee, So-Jeong;Lee, Chung-Jo;Park, Jin-Gyu;Lee, Ju-Woon;Byun, Myung-Woo;Ahn, Dong-Hyun;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.709-718,
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| 9 |
Influence of Microwave Pretreatment on the Formation of Heterocyclic Amines in Fried Beef Patties
Jung, Kyung-Hee;Shin, Han-Seung;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.719-725,
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| 10 |
Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade
Lee, Yeon-Jung;Kim, Cheon-Jei;Park, Beom-Young;Seong, Pil-Nam;Kim, Jin-Hyong;Kang, Guen-Ho;Kim, Dong-Hun;Cho, Soo-Hyun;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.726-735,
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| 11 |
Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork
Shim, Kook-Bo;Hong, Geun-Pyo;Choi, Mi-Jung;Min, Sang-Gi;
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Korean Society for Food Science of Animal Resources
, v.29, no.6, pp.736-742,
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