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| 1 |
Meat, should eat more or not?
Joo, Seon Tea;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.2-14,
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| 2 |
우유의 재발견
Kang, Hojin;Kang, Shinho;Shin, Yongkook;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.15-23,
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| 3 |
The Processed Cheese and Its Ingredients
Kim, Jiuk;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.24-29,
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| 4 |
Manufacturing of meat products by using bioactive materials
Kim, Hyeong Sang;Lee, Seung Yuan;Hur, Sun Jin;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.30-41,
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| 5 |
Potential Possibility to Study on The Processing Quality of Livestock Resources for Developing High Value
Oh, Nam-Su;Lee, Keon-Bong;Shin, Yong-Kook;Kim, Young-Boong;Jeon, Ki-Hong;Ku, Su-Kyung;Choi, Yun-Sang;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.42-52,
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| 6 |
Compensation Measure for Data Gap in Urgent Microbial Risk Assessment
Lee, Soomin;Yoon, Yohan;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.53-56,
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| 7 |
우유 유래 고령친화 및 뇌질환 예방 식품소재 및 제품개발
Kim, Younghoon;Oh, Nam Su;
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Korean Society for Food Science of Animal Resources
, v.5, no.1, pp.62-69,
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