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| 1 |
The Standard Requirements and Regulations of Egg Containing Foreign Material (Blood and Meat Spots) in the World
Lee, Sung Ki;
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Korean Society for Food Science of Animal Resources
, v.4, no.1, pp.2-6,
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| 2 |
Needs of the Resarch on the Reduction in Beef and Pork Carcass Cooler-Shrinkages in Korean Abattoirs
Koh, Kyung Chul;
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Korean Society for Food Science of Animal Resources
, v.4, no.1, pp.7-19,
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| 3 |
Investigations for Ensuring the Safety of Packaging Materials for Processed Meat Products
Lee, Keun Taik;Yoon, Chan Suk;Park, Hyun Woo;Lee, Hwa Shin;
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Korean Society for Food Science of Animal Resources
, v.4, no.1, pp.20-32,
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| 4 |
Deyelopment of Functional Food Ingredients using Maillard Reaction Products from Milk Proteins
Oh, Nam Su;Lee, Ji Young;Shin, Yong Kook;Kim, Sea Hun;
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Korean Society for Food Science of Animal Resources
, v.4, no.1, pp.33-41,
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| 5 |
비살균원유치즈의 산업 현황
Lee, Soomin;Lee, Heeyoung;Yoon, Yohan;
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Korean Society for Food Science of Animal Resources
, v.4, no.1, pp.42-46,
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