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| 1 |
Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening
Song, Eun-Yeong;Pyun, Chang-Won;Hong, Go-Eun;Lim, Ki-Won;Lee, Chi-Ho;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.263-272,
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| 2 |
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage
Kang, Sun Moon;Kang, Geunho;Seong, Pilnam;Park, Beomyoung;Cho, Soohyun;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.273-279,
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| 3 |
In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
Hur, Sun Jin;Lee, Seung Yuan;Moon, Sung Sil;Lee, Seung Jae;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.280-286,
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| 4 |
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
Lim, Dong-Gyun;Cha, Ju-Su;Jo, Cheorun;Lee, Kyung Haeng;Kim, Jong-Ju;Nam, Ki-Chang;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.287-296,
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| 5 |
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition
Seong, Pil Nam;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Kang, Geun Ho;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.297-306,
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| 6 |
Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase
Hemung, Bung-Orn;Chin, Koo Bok;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.307-315,
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| 7 |
Determination of the Authenticity of Dairy Products on the Basis of Fatty Acids and Triacylglycerols Content using GC Analysis
Park, Jung-Min;Kim, Na-Kyeong;Yang, Cheul-Young;Moon, Kyong-Whan;Kim, Jin-Man;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.316-324,
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| 8 |
Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro
Han, Kyu-Ho;Shimada, Kenichiro;Hayakawa, Toru;Yoon, Taek Joon;Fukushima, Michihiro;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.325-332,
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| 9 |
Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality
Choe, Ho Sung;Shim, Kwanseob;Jung, Jong Hyun;Chung, Yi Hyung;Shin, Daekeun;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.333-338,
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| 10 |
Development of Rapid Diagnostic Kit for Identification of Hanwoo (Korean Native Cattle) Brand Meat by Detecting BIO-TAG
Baek, Kyung Hoon;Park, Sung Kwon;Lee, Myung Hoon;Kim, Sung Il;Cho, Soo Hyun;Choi, Chang Bon;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.339-345,
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| 11 |
Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
Kim, Young Joo;Park, Sung Yong;Lee, Hong Cheol;Yoo, Seung Seok;Oh, Se Jong;Kim, Hyeong Sang;Chin, Koo Bok;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.346-354,
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| 12 |
Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling
Moon, Sung-Sil;Kim, Dongwook;Kim, Il-Suk;Ham, Jun-Sang;Park, Beom-Young;Jang, Aera;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.355-361,
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| 13 |
Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein
Cho, Dae-Yeon;Jo, Kyungae;Cho, So Young;Kim, Jin Man;Lim, Kwangsei;Suh, Hyung Joo;Oh, Sejong;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.362-371,
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| 14 |
Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham
Choi, Jung-Seok;Lee, Hyun-Jin;Jin, Sang-Keun;Lee, Hyun-Joo;Choi, Yang-Il;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.372-377,
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| 15 |
Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Yeo, In-Jun;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.378-386,
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| 16 |
Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
Kim, Hyun-Wook;Park, Jae-Hyun;Yeo, Eui-Joo;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.387-394,
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| 17 |
Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork
Kim, Byung Ki;Hwang, Eun Gyeong;Jung, Dae Jin;Ha, Jae Jung;Oh, Dong Yep;Choi, Chang Bon;
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Korean Society for Food Science of Animal Resources
, v.34, no.3, pp.395-402,
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