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| 1 |
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Choi, Yun-Sang;Hwang, Ko-Eun;Jeong, Tae-Jun;Kim, Young-Boong;Jeon, Ki-Hong;Kim, Eun-Mi;Sung, Jung-Min;Kim, Hyun-Wook;Kim, Cheon-Jei;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.1-7,
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| 2 |
Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties
Lee, Yun-Kyung;Ko, Bo-Bae;Davaatseren, Munkhtugs;Hong, Geun-Pyo;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.8-13,
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| 3 |
Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration
Yang, Hui;Lee, Junglim;Seo, Ji Hyun;Oh, Kwang Hoon;Cho, Young Ho;Yoo, Yung Choon;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.14-18,
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| 4 |
Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture
Hwang, Young-Jung;Hwang, Seol-A;Lee, Ju-Woon;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.19-22,
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| 5 |
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Min, Joong-Seok;Khan, Muhammad I.;Lee, Sang-Ok;Yim, Dong Gyun;Seol, Kuk Hwan;Lee, Mooha;Jo, Cheorun;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.23-28,
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| 6 |
Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
Kim, Tae Wan;Kim, Chul Wook;Yang, Mi Ra;No, Gun Ryoung;Kim, Sam Woong;Kim, Il-Suk;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.29-36,
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| 7 |
Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
Zhang, Rujiao;He, Laping;Zhang, Ling;Li, Cuiqin;Zhu, Qiujin;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.37-43,
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| 8 |
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Utama, Dicky Tri;Lee, Seung Gyu;Baek, Ki Ho;Kim, Hye-Kyung;Cho, Chang-Yeon;Lee, Cheol-Koo;Lee, Sung Ki;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.44-50,
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| 9 |
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Kim, Hyeong Sang;Chin, Koo Bok;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.51-60,
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| 10 |
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Choi, Hyung-Gyu;Choi, Hyun-Su;Choi, Young-Seok;Jung, Myung-Ok;Choi, Jung-Seok;Choi, Yang-Il;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.61-67,
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| 11 |
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Cho, Soohyun;Kang, Sun Moon;Seong, Pilnam;Kang, Geunho;Kim, Yunseok;Kim, Jinhyung;Lee, Seounghwan;Kim, Sidong;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.68-76,
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| 12 |
Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
Park, Sun-Young;Seong, Ki-Seung;Lim, Sang-Dong;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.77-83,
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| 13 |
Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds
Wang, Jie;Su, Yuan;Elzo, Mauricio A.;Jia, Xianbo;Chen, Shiyi;Lai, Songjia;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.84-89,
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| 14 |
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Joung, Jae Yeon;Lee, Ji Young;Ha, Young Sik;Shin, Yong Kook;Kim, Younghoon;Kim, Sae Hun;Oh, Nam Su;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.90-99,
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| 15 |
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Kim, Hyobi;Yum, Bora;Yoon, Sung-Sik;Song, Kyoung-Ju;Kim, Jong-Rak;Myeong, Donghoon;Chang, Byungjoon;Choe, Nong-Hoon;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.100-108,
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| 16 |
Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model
Park, Okrim;Kim, Jong Woong;Lee, Hong-Jin;Kil, Dong Yong;Auh, Joong-Hyuck;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.109-113,
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| 17 |
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Kim, Kwang-Il;Lee, Sang-Yoon;Kim, Soo-Jin;Seo, Jae-Hee;Lee, Joong-Kyu;Shin, Jung-Kue;Cho, Hyung-Yong;Choi, Mi-Jung;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.114-121,
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| 18 |
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Kim, Young Joo;Park, Sung Yong;Lee, Hong Chul;Yoo, Seung Seok;Oh, Sejong;Kim, Kwang Hyun;Chin, Koo Bok;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.122-130,
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| 19 |
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Choi, Hyun-Su;Choi, Hyung-Gyu;Choi, Yeong-Seok;Kim, Jong-Hee;Lee, Ju-Ho;Jung, Eun-Hee;Lee, Sang-Hwa;Choi, Yang-Il;Choi, Jung-Seok;
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Korean Society for Food Science of Animal Resources
, v.36, no.1, pp.131-136,
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