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| 1 |
Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution
Ganesan, Palanivel;Benjakul, Soottawat;Baharin, Badlishah Sham;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.403-407,
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| 2 |
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
Yu, Mi-Sang;Kim, Jeong-Mee;Lee, Chi-Ho;Son, Yoon-Jeong;Kim, Soo-Ki;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.408-414,
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| 3 |
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
Yeo, Eui-Joo;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;He, Fu-Yi;Park, Jae-Hyun;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.415-422,
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| 4 |
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin;Yazici, Fehmi;Saricaoglu, Furkan Turker;Mortas, Mustafa;Genccelep, Huseyin;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.423-433,
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| 5 |
Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions
Seong, Pil Nam;Kang, Geun Ho;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.434-447,
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| 6 |
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Alahakoon, Amali U.;Nam, Ki Chang;Jo, Cheorun;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.448-456,
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| 7 |
Effects of Different Levels of Concentrate in the Diet on Physicochemical Traits of Korean Native Black Goat Meats
Kim, Sang Woo;Park, Seong Bok;Kim, Myeong Jik;Kim, Dong Hun;Yim, Dong-Gyun;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.457-463,
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| 8 |
Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
Shin, Mee-Hye;Lee, Ju-Woon;Yoon, Young-Min;Kim, Jong Heon;Moon, Byeong-Geum;Kim, Jae-Hun;Song, Beom-Suk;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.464-471,
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| 9 |
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
Jin, Sang-Keun;Choi, Jung-Seok;Moon, Sung-Sil;Jeong, Jin-Yeon;Kim, Gap-Don;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.472-481,
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| 10 |
Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Rahman, Mohammad Hafizur;Hossain, Mohammad Mujaffar;Rahman, Syed Mohammad Ehsanur;Hashem, Mohammad Abul;Oh, Deog-Hwan;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.482-495,
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| 11 |
Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)
Imm, Bue-Young;Kim, Chung Hwan;Imm, Jee-Young;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.496-499,
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| 12 |
Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties
Davaatseren, Munkhtugs;Chun, Ji-Yeon;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.500-506,
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| 13 |
An Outline of Meat Consumption in the Indian Population - A Pilot Review
Devi, Subramaniam Mohana;Balachandar, Vellingiri;Lee, Sang In;Kim, In Ho;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.507-515,
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| 14 |
Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs
Lee, Chai Hyun;Jung, Dae-Yun;Choi, Jung Seok;Jin, Sang-Keun;Lee, Chul Young;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.516-524,
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| 15 |
Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature
Cho, Youngjae;Muhlisin, Muhlisin;Choi, Ji Hye;Hahn, Tae-Wook;Lee, Sung Ki;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.525-532,
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| 16 |
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage
Lee, Hyun-Joo;Choi, You-Jung;Choi, Yang-Il;Lee, Jae-Joon;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.533-542,
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| 17 |
Effects of Psychrotrophic Bacteria, Serratia liquefaciens and Acinetobacter genomospecies 10 on Yogurt Quality
Shin, Yong Kook;Oh, Nam Su;Lee, Hyun Ah;Choi, Jong-Woo;Nam, Myoung Soo;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.543-551,
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| 18 |
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products
Chun, Ji-Yeon;Kim, Byeongsoo;Lee, Jung Gyu;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung;
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Korean Society for Food Science of Animal Resources
, v.34, no.4, pp.552-557,
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