Search > Reference Search
Search Result
학술지
No Reference Title /Author/Journal Title Citing Article
1 Shin JY, Marraud JL. 2019. High Pressure processing: A revolutionary technology for food safety and shelf life increase. Food Sci Anim Resour 8:2-7./ View Article
2 Moon SS. 2019. Quality strategy for competitiveness of meat products. Food Sci Anim Resour Ind 8:2-11./ View Article
3 Nam KC 2019 The age of chicken breed recognition. Food Sci Anim Resour 8(2):48-54./ View Article
4 Kim HS. 2018. Future technologies for the manufacture of safe meat products. Korean J Food Sci Anim Resour 7:28-38./ View Article
5 Ham YK, Song DH, Ha JH, Park SG, Choi YS, Kim TK, Chin KB, Kim HW. 2018. Current trends in the research and development to reduce sodium content in processed meat products. Food Sci Anim Resour Ind 7:42-51./ View Article
6 Jeong YJ, Jo C. The application of meat alternatives and ingredients for meat and processed meat Industry. Food Sci. Anim. Resour. 7: 2-9 (2018)/ View Article
7 Jeong JY, Jo C. 2018. The Application of Meat Alternatives and Ingredients for Meat and Processed Meat Industry. Food Sci. Anim. Resour., 7(1):2-11/ View Article
  • [ 1 ]
  •