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| 1 |
Quality Strategy for Competitiveness of Meat Products
Moon, Sungsil;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.2-11,
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| 2 |
Salts of Lactate Effect on the Processing Meat Products
Lee, Seung Bin;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.12-19,
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| 3 |
Natural Replacement for Meat Products Come from Nature
Kang, Soyeon;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.20-26,
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| 4 |
Development of Health-Promoting Probiotics and Microbiome for Safety and Functionality of Animal Foods
Heo, Jaeyoung;Lee, Hak Kyo;Kim, Younghoon;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.27-34,
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| 5 |
Characteristics of Dairy Products Made by Jersey Milk in Korea
Yoo, Ja-Yeon;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.35-41,
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| 6 |
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Yang, Jieun;Dashdorj, Dashmaa;Hwang, Inho;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.42-43,
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| 7 |
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Hwang, Young-Hwa.;Sabikun, Nahar;Ismail, Ishamri;Joo, Seon-Tea;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.44-45,
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| 8 |
Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in longissimus thoracis Muscle from Hanwoo Steers
Lee, Boin;Choi, Young-Min;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.46-47,
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| 9 |
The Age of Chicken Breed Recognition
Nam, Ki-Chang;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.48-54,
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| 10 |
Analysis of Technology Trends of Market Forecasts for Jerky Market Creation
Yong, Hae In;Kim, Tae-Kyung;Jeon, Ki-Hong;Kim, Young-Boong;Shim, Jae-Yun;Choi, Yun-Sang;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.55-68,
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| 11 |
Food Safety Concerns for Edible Insect Foods
Lee, Yewon;Yoon, Yohan;
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Korean Society for Food Science of Animal Resources
, v.8, no.2, pp.69-74,
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