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| 1 |
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Hussain, Zubair;Li, Xin;Ijaz, Muawuz;Xiao, Xiong;Hou, Chengli;Zheng, Xiaochun;Ren, Chi;Zhang, Dequan;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.311-322,
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| 2 |
Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality
Sengul, Ahmet Yusuf;Calislar, Suleyman;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.323-337,
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| 3 |
Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens
Chaosap, Chanporn;Sivapirunthep, Panneepa;Takeungwongtrakul, Sirima;Zulkifli, Razauden Mohamed;Sazili, Awis Qurni;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.338-349,
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| 4 |
Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
Akbarabadi, Masoumeh;Mohsenzadeh, Mohammad;Housaindokht, Mohammad-Reza;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.350-361,
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| 5 |
Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
Wulandari, Eka;Yurmiati, Husmy;Subroto, Toto;Suradi, Kusmajadi;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.362-376,
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| 6 |
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Lee, Sol Hee;Choe, Juhui;Kim, Jong-Chan;Kim, Hack Youn;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.377-387,
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| 7 |
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
Sharma, Priyanka;Yadav, Sanjay;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.388-400,
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| 8 |
Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea
Lee, Haeng Ho;Lee, Gi Yong;Eom, Hong Sik;Yang, Soo-Jin;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.401-414,
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| 9 |
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Kaur, Lovedeep;Hui, Seah Xin;Boland, Mike;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.415-425,
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| 10 |
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Kavusan, Hulya Serpil;Serdaroglu, Meltem;Nacak, Berker;Ipek, Gamze;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.426-443,
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| 11 |
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Kim, Eun Jeong;Lee, SangYoon;Park, Dong Hyeon;Kim, Honggyun;Choi, Mi-Jung;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.444-460,
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| 12 |
Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
Yoon, Chul-Ho;Jeon, Seung-Ho;Ha, Yeon Jo;Kim, Sam Woong;Bang, Woo Young;Bang, Kyu Ho;Gal, Sang Wan;Kim, Il-Suk;Cho, Young-Son;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.461-473,
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| 13 |
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Kim, Gye-Woong;Kim, Hack-Youn;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.474-483,
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| 14 |
Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
Giotto, Francine M.;Fruet, Ana Paula B.;Nornberg, Jose L.;Calkins, Chris R.;de Mello, Amilton S.;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.484-494,
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| 15 |
Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Lee, Seung-Hoon;Kim, Chung-Nam;Ko, Kyoung-Bo;Park, Se-Pill;Kim, Ho-Kyoung;Kim, Jun-Mo;Ryu, Youn-Chul;
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Korean Society for Food Science of Animal Resources
, v.40, no.3, pp.495-495,
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