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| 1 |
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Choe, Juhui;Min, Joong-Seok;Lee, Sang-Ok;Khan, Muhammad Issa;Yim, Dong Gyun;Lee, Mooha;Jo, Cheorun;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.433-441,
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| 2 |
Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs
Kim, Young-Jo;Moon, Hye-Jin;Lee, Soo-Kyoung;Song, Bo-Ra;Lim, Jong-Soo;Heo, Eun-Jeong;Park, Hyun-Jung;Wee, Sung-Hwan;Moon, Jin-San;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.442-450,
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| 3 |
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Kang, Su-Hyun;Yu, Mi-Sang;Kim, Jeong-Mee;Park, Sung-Kwon;Lee, Chi-Ho;Lee, Hong-Gu;Kim, Soo-Ki;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.451-467,
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| 4 |
Effect of Sea Buckthorn (Hippophae rhamnoides L.) Seed Supplementation on Egg Quality and Cholesterol of Rhode Island Red×Fayoumi Laying Hens
Chand, Naila;Naz, Shabana;Irfan, Muhammad;Khan, Rifat Ullah;Rehman, Zia ur;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.468-475,
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| 5 |
Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Seo, Chan-Won;Kang, Shin-Ho;Shin, Yong-Kook;Yoo, Byoungseung;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.476-486,
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| 6 |
Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability
Chung, Hansung;Kim, Hyobi;Myeong, Donghoon;Kim, Seongjoon;Choe, Nong-Hoon;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.487-497,
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| 7 |
Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork
Ko, Eun Young;Jung, Samooel;Jeong, Hyun Kyu;Han, Jeong Hee;Son, Jung Ho;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.498-505,
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| 8 |
Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Jeong, Kiyoung;O, Hyeonbin;Shin, So Yeon;Kim, Young-Soon;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.506-514,
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| 9 |
Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Yang, Jieun;Dashdorj, Dashmaa;Hwang, Inho;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.515-529,
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| 10 |
Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
Caglar, Muhammed Yusuf;Gok, Veli;Tomar, Oktay;Akarca, Gokhan;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.530-543,
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| 11 |
Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
Kim, Yong Min;Choi, Tae Jeong;Cho, Kyu Ho;Cho, Eun Seok;Lee, Jung Jae;Chung, Hak Jae;Baek, Sun Young;Jeong, Yong Dae;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.544-553,
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| 12 |
Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
Kim, Seulki;Huang, Eunchong;Park, Soyoung;Holzapfel, Wilhelm;Lim, Sang-Dong;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.554-569,
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| 13 |
Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Lee, Heejeong;Joo, Nami;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.570-579,
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| 14 |
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Utama, Dicky Tri;Jeong, Haeseong;Kim, Juntae;Lee, Sung Ki;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.580-592,
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| 15 |
Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Kumar, Pavan;Chatli, Manish Kumar;Mehta, Nitin;Malav, Om Prakash;Verma, Akhilesh Kumar;Kumar, Devendra;Rathour, Manjeet;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.593-605,
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| 16 |
Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer
Lee, Boin;Yoon, Sungho;Lee, Younkyung;Oh, Eunmi;Yun, Yun Kyung;Kim, Byoung Do;Kuchida, Keigo;Oh, Hee Kyung;Choe, Jeehwan;Choi, Young Min;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.606-614,
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| 17 |
The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Mao, Changyi;Yu, Zhihui;Li, Chengliang;Jin, Yongguo;Ma, Meihu;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.615-628,
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| 18 |
Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
Shim, YoungHo;Kim, JinSoo;Hosseindoust, Abdolreza;Choi, YoHan;Kim, MinJu;Oh, SeungMin;Ham, HyungBin;Kumar, Alip;Kim, KwangYeol;Jang, Aera;Chae, ByungJo;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.629-635,
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| 19 |
Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Liu, Na;Zhu, Qiujin;Zeng, Xuefeng;Yang, Bowen;Liang, Meilian;Deng, Li;He, Laping;Liang, Cai;Zhang, Ruping;Zhou, Juan;
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Korean Society for Food Science of Animal Resources
, v.38, no.3, pp.636-652,
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