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| 1 |
Management Practices on Functional Meats and Meat Products in European Countries and the Oceania Area
Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Kim, Jin-Man;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.703-716,
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| 2 |
Antimicrobial Activity of Oleanolic Acid on Listeria monocytogenes under Sublethal Stresses of NaCl and pH
Yoon, Yohan;Choi, Kyoung-Hee;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.717-721,
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| 3 |
Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures
Shin, Weon-Sun;Kim, Kyeong-Mi;Park, Jin-Hee;Cho, Tae-Im;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.722-729,
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| 4 |
Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods
Kang, Kyung-Ah;Kim, Yoo-Won;Yoon, Ki-Sun;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.730-738,
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| 5 |
Effects of Bifidobacterium Strains Treated with Gastrointestinal Enzymes on Cytokine Induction in RAW 264.7 Macrophage Cells
Kim, Dong-Woon;Cho, Sung-Back;Jung, Hyun-Jung;Lee, Sung-Dae;Kim, Sang-Ho;Cho, Kyu-Ho;Kang, Seog-Jin;Kim, In-Cheul;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.739-745,
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| 6 |
Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein
Hong, Geun-Pyo;Chin, Koo-Bok;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.746-754,
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| 7 |
Effects of Chestnut (Castanea sativa Mill.) Peel Powder on Quality Characteristics of Chicken Emulsion Sausages
Choi, Yun-Sang;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Song, Dong-Heon;Lee, Ju-Woon;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.755-763,
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| 8 |
Effects of Plant Oils and Minerals for the Inhibition of Lipase Activity of Staphylococcus aureus Isolated from Fermented Pork Meat
Cho, Sang-Buem;Chang, Woo-Kyung;Kim, Yun-Jung;Moon, Hyung-In;Joo, Jong-Won;Choi, In-Soo;Seo, Kun-Ho;Kim, Soo-Ki;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.764-772,
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| 9 |
Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus
Park, Ju-Hyun;Ahn, Joung-Jwa;Kwak, Hae-Soo;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.773-779,
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| 10 |
Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi
Park, Jin-Gyu;Song, Beom-Seok;Kim, Jae-Hun;Park, Jae-Nam;Han, In-Jun;Hwang, Han-Joon;Byun, Myung-Woo;Cho, Hong-Yon;Kim, Young-Wan;Mah, Jae-Hyung;Lee, Ju-Woon;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.780-786,
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| 11 |
Calcium Mobilization Inhibits Lipid Accumulation During the Late Adipogenesis via Suppression of PPARγ and LXRα Signalings
Kim, Seung-Jin;Choi, Ho-Jung;Jung, Chung-Hwan;Park, Sung-Soo;Cho, Seung-Rye;Oh, Se-Jong;Kim, Eung-Seok;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.787-794,
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| 12 |
Characterization of an Amylase-sensitive Bacteriocin DF01 Produced by Lactobacillus brevis DF01 Isolated from Dongchimi, Korean Fermented Vegetable
Kang, Tae-Kyu;Kim, Wang-June;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.795-803,
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| 13 |
Isolation and Characterization of a Protease-Producing Bacterium, Bacillus amyloliquefaciens P27 from Meju as a Probiotic Starter for Fermented Meat Products
Lee, Mi-Sun;Lee, Na-Kyoung;Chang, Kyung-Hoon;Choi, Shin-Yang;Song, Chi-Kwang;Paik, Hyun-Dong;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.804-810,
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| 14 |
Effects of Feeding Herb Resources Powder on Meat Quality and Sensory Properties in Korean Native Black Goat
Kim, Byung-Ki;Lee, Ji-Hong;Jung, Dae-Jin;Cho, Kang-Hyun;Hwang, Eun-Gyeong;Kim, Soo-Min;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.811-818,
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| 15 |
Effect of Natural Ingredients and Red Wine for Manufacturing Meat Products on Radiation Sensitivity of Pathogens Inoculated into Ground Beef
Yun, Hye-Jeong;Kim, Hyun-Joo;Jung, Yeon-Kook;Jung, Samooel;Lee, Ju-Woon;Jo, Cheo-Run;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.819-825,
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| 16 |
Effect of Feeding High Carbohydrate-Low Fat Fermented Feed on the Meat Quality Characteristics in Finishing Pigs
Kang, Suk-Nam;Song, Young-Min;Kim, Chul-Wook;Kim, Tae-Wan;Chu, Gyo-Moon;Yang, Bo-Suk;Jin, Sang-Keun;Kim, Il-Suk;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.826-832,
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| 17 |
Quality Characteristics of the Hamburger Patties with Bamboo (Sasa borealis) Leaf Extract with/without Cooked Rice
Oh, Hyun-Kyung;Lim, Hyeon-Sook;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.833-841,
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| 18 |
Effects of Anabolic Steroids of Pork on Proliferation and Differentiation of Myogenic Satellite Cell
Lee, Dong-Mok;Lee, Ki-Ho;Cheon, Yong-Pil;Chun, Tae-Hoon;Choi, In-Ho;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.842-850,
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| 19 |
Analysis of the Different Heated Milks using Electronic Nose
Hong, Eun-Jeung;Noh, Bong-Soo;Park, Seung-Yong;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.851-859,
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| 20 |
Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat
Kim, Young-Jik;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.860-866,
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| 21 |
Comparison of Pork Quality by Different Berkshire Line
Park, Beom-Young;Cho, Soo-Hyun;Kim, Jin-Hyoung;Seong, Pil-Nam;Kang, Geun-Ho;Jeong, Da-Woon;Kim, Chul-Wook;Park, Hwa-Chun;Jeong, Jong-Hyun;Choi, Jong-Soon;Kim, Dong-Hun;
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Korean Society for Food Science of Animal Resources
, v.30, no.5, pp.867-871,
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