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| 1 |
Recovery Pattern of Abdominal Eat, Visceral Organs, and Muscle Tissues in Induced Molting Hens
M. Akram;rahman, Zia-ur;Park, J.H.;M.S. Ryu;C.S. Na;K.S. Ryu;
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The Korean Society of Poultry Science
, v.29, no.4, pp.237-241,
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| 2 |
Effect of Induced molting on the Relative Weights and Hormone Levels of Thyroid, Ovary, and Adrenal Glands in Spent Laying Hens
M. Akram;rahman, Zia-ur;C.S. Na;Kim, S.H.;K.S. Ryu;
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The Korean Society of Poultry Science
, v.29, no.4, pp.243-247,
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| 3 |
Effect of Cecectomy on Nitrogen Utilization ]Rate and Uric Acid Excretion in Growing Chicks
Son, J.H.;
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The Korean Society of Poultry Science
, v.29, no.4, pp.249-253,
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| 4 |
A Study on the Correlation of Cecal Anaerobic Bacterial Counts with Cecal Length in Growing Chicks
Son, J.H.;
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The Korean Society of Poultry Science
, v.29, no.4, pp.255-258,
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| 5 |
Effects of Cecal Ligation and Colostomy on Food and Water Intake and loafer Excretion in Chickens Fed Restrictedly and Freely
Son, J.H.;
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The Korean Society of Poultry Science
, v.29, no.4, pp.259-263,
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| 6 |
Effects of Aluminum Sulfate Addition on Six-Week-Old Broiler Performance and Nitrogen Contents in Litter at the Sixth Week
최인학;남기홍;
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The Korean Society of Poultry Science
, v.29, no.4, pp.265-270,
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| 7 |
Effects of Natural or Synthetic Pigment Supplementation on Egg Production, Egg Quality and Fatty Acid Contents in the Egg Yolk of Laying Hen
김창혁;이성기;이규호;
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The Korean Society of Poultry Science
, v.29, no.4, pp.271-278,
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| 8 |
Quality Stability of High Pressure Boiled Extract of Ogol Chicken during Storage Periods
채현석;안종남;유영모;박범영;조수현;김진형;이종문;최양일;
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The Korean Society of Poultry Science
, v.29, no.4, pp.279-286,
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| 9 |
Changes of pH TBA, Meat Color and Sensory Evaluation on Duck Meat Fed Supplemental Bamboo Vinegar during Storage Period at 4
Kook, K.;Kim, K.H.;
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The Korean Society of Poultry Science
, v.29, no.4, pp.287-292,
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| 10 |
Effect of Supplemental Bamboo Vinegar on Production and Meat Quality of Meat-type Ducks
Kook, K.;Kim, J.E.;Jung, K.H.;Kim, J.P.;Koh, H.B.;Lee, J.I.;Kim, C.R.;Kim, K.H.;
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The Korean Society of Poultry Science
, v.29, no.4, pp.293-300,
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