| 1 |
Oh S. Heat treatments used in the dairy industry. J Dairy Sci Biotechnol. 2020;38:230-236./
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| 2 |
Kim DA, Kim HS, Yoo JS, Cho YA and Kim CH. 2020. Antioxidant activity of lactic acid bacteria isolated from Korean traditional food Kimchi. J Dairy Sci Biotechnol 38, 89-97. https://doi.org/10.22424/jdsb.2020.38.2.89./
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| 3 |
J. Yoo. J. Yun, K. Seol, M. Oh. & J. Ham. (2020). Oxidative Stress and Alzheimer's Disease. Journal of Dairy Science and Biotechnology, 38(3), 134-141. DOI : 10.22424/jdsb.2020.38.3.134/
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| 4 |
Kim BK, Park DJ, Oh SJ. 2019. Application of dairy food processing technology supplemented with enriched nutrients for the elderly: I. Nutritional conditions and care-foods for the elderly. Biotechnol. J., 37(1):69-80/
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| 5 |
Kim BK, Park DJ, Oh S. Application of dairy food processing technology supplemented with enriched nutrients for the elderly: I. nutritional conditions and care-foods for the elderly. J. Milk Sci. Biotechnol. 37: 69-80 (2019)/
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| 6 |
Baek YS, Ha HK, Lee JH, Lee MR, Lee WJ. Formation and characterization of casein phosphopeptide/chitosan oligosaccharide nanocomplex. J Milk Sci Biotechnol. 2018;36:164-170./
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Lee JS, Bae I. A study on the quality properties of yogurt containing Makgeolli (Korea Rice-Wine). J Milk Sci Biotechnol. 2017;35:135-142./
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| 8 |
Back SY, Kim SS, Lim SD, Do JR. Quality characteristics of soup with whole milk powder and Pleurotus eryngii powder. J Dairy Sci Biotechnol. 2017;35:113-9. https://doi.org/10.22424/jmsb.2017.35.2.113/
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| 9 |
Lee J, Yoon Y. 2017. Microbiological safety concerns with dairy products from farmstead plants. Journal of Milk Science and Biotechnology, 35(4): 215-220./
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| 10 |
Kim JH, Kim BM, Ham JS, Oh MH. 2017. Detection and Characteristics of Coagulase-Negative Staphylococcus sp. isolated from Dairy Cattle Milk. J Milk Sci Biotechnol 35(3): 162-168./
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