• A Review on Application of Transglutaminase for Animal Food Products

• Lee Hyun-Kyu

• Chung Myung-Sub, Choi Yeung-Joon

• Food Science of Animal Resources   1995  Volume.15  No.2 252 ~ 256

• A Role and Utilization of Microorganisms in Fermented Meat Product

• Park Woo-Mun

• Choi Won-Hee, Yoo-Ick-Jong

• Food Science of Animal Resources   1995  Volume.15  No.2 244 ~ 251

• Production of Immunoglobulin from Animal Blood

• Jeon Ki-Hong

• Lee Hui-Ai, Yoo-Ick-Jong

• Food Science of Animal Resources   1995  Volume.15  No.2 237 ~ 243

• Research Trends in Utilization and Production of Blood Albumin

• Lee Hui-Ai

• Jeon Ki-Hong, Yoo-Ick-Jong

• Food Science of Animal Resources   1995  Volume.15  No.2 231 ~ 236

• A Study on the Changes of Fatty Acid Composition of Korean Native Goat Meat Extracts under Different...

• Park Chang-Il

• Kim Chang-Dong, Kim Jong-Bae, Bae Dong-Ryul

• Food Science of Animal Resources   1995  Volume.15  No.2 224 ~ 230

• Study on the Accelerated Ripening of Cheddar Cheese made with Freeze-shocked Lactobacillus casie ssp...

• Kim Yong-Hui

• Hwang Joo-Hwan, Cha Kwang-Jong, Yu Jae-Hyeun

• Food Science of Animal Resources   1995  Volume.15  No.2 217 ~ 223

• Study on the Accelerated Ripening of Cheddar Cheese made with Freeze-shocked Lactobacillus casie ssp...

• Kim Yong-Hui

• Hwang Joo-Hwan, Cha Kwang-Jong, Yu Jae-Hyeun

• Food Science of Animal Resources   1995  Volume.15  No.2 210 ~ 216

• Effect of Different Curing Methods and Smoking Temperature on the Shelf-life of Bacon

• Jeon Ki-Hong

• Lee Sung-Ki, Yoo-Ick-Jong, Kim Young-Boong, Kim In-Ho

• Food Science of Animal Resources   1995  Volume.15  No.2 203 ~ 209

• The Changes of Nitrogen Compounds of Cheese Base Treated with Enzyme during Ripening

• Lee kang-Ick

• Kim Yong-Hui, Baick Seung-Chun, Cha Kwang-Jong, Kim Eung-Ryool, Yu Jae-Hyeun

• Food Science of Animal Resources   1995  Volume.15  No.2 196 ~ 202

• The Effects of Whey Powder Addition on the Texture and Flavor of Frozen Yog

• Shin Je-Ho

• Cha Kwang-Jong, Baick Seung-Chun, Lee Jong-Ik, Yu Jae-Hyeun

• Food Science of Animal Resources   1995  Volume.15  No.2 192 ~ 195

• Quality Characteristics of Kmulsion - Type Sausage Manufactured with Cottonseed Oil

• Woo Moon-Jea

• Lee Keun-Taik, Kim Cheon-Jei

• Food Science of Animal Resources   1995  Volume.15  No.2 187 ~ 191

• Changes in Muscle Nucleic Acids and Protein Turnover during the Animal Growth

• Park Byung-Sung

• Rhee Young-Cheol

• Food Science of Animal Resources   1995  Volume.15  No.2 178 ~ 186

• Quality Evaluation of Pork Reared in a Fermented Sawdust Floor Pens

• Yoo-Ick-Jong

• Park Byung-Sung

• Food Science of Animal Resources   1995  Volume.15  No.2 171 ~ 177

• Evaluation of Minerals Composition and Trace Minerals in Raw Milk at Different Season

• Park Pil-Sang

• Park Seon-Oh, Song Jung-Sook, Lee Chun-Sik, Cha Kwang-Jong, Yu Jae-Hyeun

• Food Science of Animal Resources   1995  Volume.15  No.2 163 ~ 170

• Changes in Physico-Chemical Properties and Palatability during Refrigerated Storage after Thawing of...

• Jung In-Chul

• Moon Yoon-Hee

• Food Science of Animal Resources   1995  Volume.15  No.2 156 ~ 162

• Studies on Aging Indices of Beef Tenderloin Aged 3C after Thawing

• Moon Yoon-Hee

• Jung In-Chul

• Food Science of Animal Resources   1995  Volume.15  No.2 150 ~ 155

• Studies on the Characteristics of Bifidobacterium spp. for the Industrial Use

• Park Hee-Kyung

• Heo Tae-Ryeon

• Food Science of Animal Resources   1995  Volume.15  No.2 139 ~ 149

• Nutritional Value of Korean Native Black Goat Meat and Meat-Bone Extract

• Kim Young-Boong

• Yoo-Ick-Jong, Jeon Ki-Hong, Lee Bog-Hieu

• Food Science of Animal Resources   1995  Volume.15  No.2 132 ~ 138

• Antimicrobial Effect of Natural and Synthetic Preservatives against Escherichia coli KFRI 174

• Yoo-Ick-Jong

• Kim Yong-Soo

• Food Science of Animal Resources   1995  Volume.15  No.2 127 ~ 131

• Effect of Cooking Method and Condition on Protein Content , Free Amino Acids and Nucleotide-related ...

• Kim Cheon-Jei

• Lee Sang-Hyun, Ko Won-Sik, Lee Eui-Soo, Lee Chi-Ho, Choi Byung-Kyu

• Food Science of Animal Resources   1995  Volume.15  No.2 122 ~ 126