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Food Science of Animal Resources  

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1 Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
Ganesan, P.;Kaewmanee, T.;Benjakul, S.;Baharin, B.S.; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.1-6,
2 Meat Consumption Culture in Ethiopia
Seleshe, Semeneh;Jo, Cheorun;Lee, Mooha; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.7-13,
3 Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin
Chun, Ji-Yeon;Jo, Yeon-Ji;Min, Sang-Gi;Hong, Geun-Pyo; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.14-19,
4 Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content
Kim, Hack-Youn;Kim, Cheon-Jei;Han, Sung Gu;Lee, Sunah;Choi, Kyoung-Hee;Yoon, Yohan; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.20-25,
5 Effects of Egg Shell Membrane Hydrolysates on Anti-Inflammatory, Anti-Wrinkle, Anti-Microbial Activity and Moisture-Protection
Yoo, Jinhee;Park, Kimoon;Yoo, Youngji;Kim, Jongkeun;Yang, Heejin;Shin, Youngjae; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.26-32,
6 Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices
Kim, Byeongsoo;Gil, Hyung Bae;Min, Sang-Gi;Lee, Si-Kyung;Choi, Mi-Jung; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.33-39,
7 Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
Karslioglu, Betul;Cicek, Umran Ensoy;Kolsaric, Nuray;Candogan, Kezban; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.40-48,
8 The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice
Kim, Dong-Hwi;Chang, Yoon Hyuk;Kwak, Hae-Soo; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.49-56,
9 Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening
Kim, Hee-Yeon;Jeong, Yu-Tae;Bae, In-Hue;Kwak, Hae-Soo; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.57-64,
10 Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy
Kim, Min-Jeong;Park, Sunhyun;Lee, Ran-Sook;Lim, Sang-Dong;Kim, Hyo Jin;Lee, Myung-Ki; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.65-72,
11 Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions
Bae, Young Sik;Lee, Jae Cheong;Jung, Samooel;Kim, Hyun-Joo;Jeon, Seung Yeop;Park, Do Hee;Lee, Soo-Kee;Jo, Cheorun; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.73-79,
12 Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters)
Park, Hee-Jin;Na, Yu-Jin;Cho, Joon-Il;Lee, Soon-Ho;Yoon, Ki-Sun; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.80-87,
13 Goat Milk Yoghurt by Using Lacto-B Culture Modulates the Production of Tumor Necrosis Factor-Alpha and Interleukin-10 in Malnourished Rats
Nurliyani, Nurliyani;Kandarina, B.J. Istiti;Kusuma, Sari;Trisnasari, Yunita Dewi; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.88-98,
14 Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp
Kim, Gap-Don;Go, Gwang-Woong;Lim, Hyun-Jung;Jung, Eun-Young;Seo, Hyun-Woo;Jeong, Jin-Yeon;Joo, Seon-Tea;Yang, Han-Sul; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.99-105,
15 Physiological Characteristics and Production of Folic Acid of Lactobacillus plantarum JA71 Isolated from Jeotgal, a Traditional Korean Fermented Seafood
Park, Sun-Young;Do, Jeong-Ryong;Kim, Young-Jin;Kim, Kee-Sung;Lim, Sang-Dong; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.106-114,
16 Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
Hong, Geun-Pyo;Chun, Ji-Yeon;Jo, Yeon-Ji;Choi, Mi-Jung; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.115-121,
17 Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
Kim, Koth-Bong-Woo-Ri;Pak, Won-Min;Kang, Ja-Eun;Park, Hong-Min;Kim, Bo-Ram;Ahn, Dong-Hyun; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.122-126,
18 Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents
Kim, Seung-Ki;Kwon, Dodan;Kwon, Da-Ae;Paik, In Kee;Auh, Joong-Hyuck; / Korean Society for Food Science of Animal Resources , v.34, no.1, pp.127-132,