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| 1 |
Challenges We have to Solve for Production of Cell Cultured Meat
Choi, Jungseok;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.2-10,
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| 2 |
Postbiotics: Next-Generation of Lactic Acid Bacteria
Hong, Sung Wook;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.11-19,
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| 3 |
Vascular Rinsing and Chilling Carcasses Improves Meat Quality and Food Safety
Hwang, Ko Eun;Claus, James R.;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.20-34,
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| 4 |
Development of Dairy Products Using Probiotics for Antiobesity and Improvement of Gut Microbiome
Joung, Jae Yeon;Kang, Dae Kyung;Yoon, Yohan;Im, Jung Mi;Kang, Shin Ho;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.35-43,
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| 5 |
Analysis of Technology Trends of Market Creation and Forecasts for Edible Insect
Kim, Tae-Kyung;Yong, Hae In;Jeon, Ki-Hong;Kim, Young-Boong;Jung, Samooel;Kim, Hyun-Wook;Choi, Yun-Sang;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.44-57,
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| 6 |
The Development Direction of Senior Friendly Meat Products and the Practical Application of Processing Techniques
Song, Dong-Heon;Ham, Youn-Kyung;Gu, Tae-Wan;Lee, Jae-Hyeok;Kim, Hyun-Wook;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.58-66,
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| 7 |
The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
Bae, Su Min;Cho, Min Guk;Jeong, Jong Youn;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.67-69,
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| 8 |
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
Oh, Nam Su;Oh, Sangnam;Kim, Younghoon;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.70-77,
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| 9 |
Background and Main Contents of the Revised Beef Grading System
Jung, Youn Bok;
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Korean Society for Food Science of Animal Resources
, v.9, no.1, pp.81-89,
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