• Studies on the Ripening of Low-Fat Cheddar Cheese 2. Proteolysis and Free Amino Acid Composition

• Keum Jong-Soo

• Jin Hyun-Seok, Kim J. W.

• Food Science of Animal Resources   1997  Volume.17  No.2 190 ~ 200

• Effects of Temperature and Time on Physicochemical Properties of Korean Goat Meat Jerky during Dryin...

• Lee Sung-Ki

• Kim Seung-Tae, Kim Hee-Joo, Kang C. G.

• Food Science of Animal Resources   1997  Volume.17  No.2 184 ~ 189

• Effect of Bosemary , ¥á- Tocopherol and Sodium Tripolyphosphate Compared with Nitrite on the Antioxi...

• Lee Sung-Ki

• Kim Seung-Tae, Kim Hee-Joo, Kim Chang-Ki

• Food Science of Animal Resources   1997  Volume.17  No.2 178 ~ 183

• Studies on Physico-chemical Characteristies of Beef Muscle as Influenced by Freezing Rates

• Kim Cheon-Jei

• Lee Chi-Ho, Cho Jin-Kuk, Kim Oun-Hyun, Lee Chan-Ho, Lee Eui-Soo, Jeong Jong-Yon

• Food Science of Animal Resources   1997  Volume.17  No.2 171 ~ 177

• Effeet of Addition of Activated Carbon Absorbing Pyroligneous Acid to Layer Feed on the Physicochemi...

• Seong Ki-Seung

• Rho Jeong-Hae, Han Chan-Kyu, Kim Young-Boong, Lee Bog-Hieu, Jeong Jae-Hong, Maeng Won-Jae

• Food Science of Animal Resources   1997  Volume.17  No.2 162 ~ 170

• Studies on the Charaeteristics of Kumiss made from Skimmilk Powder by Yeast Isolated from Kazakhstan...

• Cha Kwang-Jong

• Kim Yoo-Sung, Lee Young-Kun, Song Jin-Ook, Cho Hong-Chan, Lee Kun-Bong, Kim Yong-Hui, Lee ...

• Food Science of Animal Resources   1997  Volume.17  No.2 155 ~ 161

• Host Defences and Immunomodulating Functions of Rovine Milk

• Nam Myoung-Soo

• Yu Dae-Yeul, Mun Ji-Woong

• Food Science of Animal Resources   1997  Volume.17  No.2 147 ~ 154

• Influence of ¥á-,¥ã- and¥ä -Tocopherols on Lipid Oxidation of Hamburger Patties during Frozen Storag...

• Park Gu-Boo

• Lee Han-Ki, Seong Pil-Nam, Kim Young-Jik, Shin Taek-Soon, Lee Jeong-Il, Park Tae-Sun, Kim ...

• Food Science of Animal Resources   1997  Volume.17  No.2 140 ~ 146

• Influence of Ethanol Extracted Propolis on Lipids Oxidation with Modified pH of Ground Pork

• Song Do-Joon

• Jung Tae-Chul, Moon Jum-Dong, Kim Young-Jik, Shin Taek-Soon, Lee Jeong-Il, Park Tae-Sun, P...

• Food Science of Animal Resources   1997  Volume.17  No.2 131 ~ 139

• Lipids as New Sources for Production of Animal Novel Foods

• Park Byung-Sung

• Food Science of Animal Resources   1997  Volume.17  No.2 118 ~ 130

• Studies on the Characterization of Lipase Produced from Psychrotrophic Pseudomonas sp.

• Lee Young-Youp

• Food Science of Animal Resources   1997  Volume.17  No.2 111 ~ 117

• Separation of Porcine Blood Protein and Albumin with Ethanol Treatment

• Jeon Ki-Hong

• Yoo-Ick-Jong, Lee Hui-Ai, Ji Joong-Ryong

• Food Science of Animal Resources   1997  Volume.17  No.2 105 ~ 110

• Separation and Characteristics of Plasma Protein with Carboxymethyl Cellulose Treatment

• Yoo-Ick-Jong

• Jeon Ki-Hong, Lee Hui-Ai, Park Woo-Mun

• Food Science of Animal Resources   1997  Volume.17  No.2 100 ~ 104

• Effects of Mixed Starter Cultures on the Physico-Chemical Properties of Fermented Sausages

• Park Woo-Mun

• Choi Won-Hee, Yoo-Ick-Jong, Ji Joong-Ryong, Jeon Ki-Hong

• Food Science of Animal Resources   1997  Volume.17  No.2 91 ~ 99