• Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein E...

• Salvador Osvaldo Cruz-Lopez

• Hector Bernardo Escalona-Buendia, Angelica Roman-Guerrero, Julieta Dominguez-Soberanes, Yenizey Merit Alv...

• Food Science of Animal Resources   2022  Volume.42  No.3 536 ~ 555

• Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native B...

• Kim Hye-Jin

• Kim Hee-Jin, Kim Kwan-Woo, Lee Jin-Wook, Kim Dong-Kyu, Kim Maeng-Kyu, Choi Bong-Hwan, Shin...

• Food Science of Animal Resources   2022  Volume.42  No.3 517 ~ 535

• Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grap...

• Francesca Bennato

• Andrea Ianni, Lisa Grotta, Giuseppe Martino

• Food Science of Animal Resources   2022  Volume.42  No.3 504 ~ 516

• Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

• Shin Sun-Hwa

• Choi Won-Seok

• Food Science of Animal Resources   2022  Volume.42  No.3 486 ~ 503

• Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibili...

• Lee Sang-Yoon

• Park Dong-Hyeon, Kim Eun-Jeong, Kim Hong-Gyun, Lee Yun-Jung, Choi Mi-Jung

• Food Science of Animal Resources   2022  Volume.42  No.3 467 ~ 485

• Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Woode...

• Samer Mudalal

• Ahmed Zaazaa

• Food Science of Animal Resources   2022  Volume.42  No.3 455 ~ 466

• Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicoch...

• Ku Su-Kyung

• Kim Jake, Kim Se-Myung, Yong Hae-In, Kim Bum-Keun, Choi Yun-Sang

• Food Science of Animal Resources   2022  Volume.42  No.3 441 ~ 454

• Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Go...

• Epi Taufik

• Irma Isnafia Arief, Cahyo Budiman, Yusuf Wibisono, Alfian Noviyanto

• Food Science of Animal Resources   2022  Volume.42  No.3 426 ~ 440

• Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on I...

• Kim Dong-Hyun

• Kim Yea-Ji, Shin Dong-Min, Lee Jung-Hoon, Han Sung-Gu

• Food Science of Animal Resources   2022  Volume.42  No.3 411 ~ 425

• Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire an...

• Jin Sang-Keun

• Yim Dong-Gyun

• Food Science of Animal Resources   2022  Volume.42  No.3 398 ~ 410

• Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Qu...

• Hwang Ko-Eun

• James R. Claus, Jeong Jong-Youn, Hwang Young-Hwa, Joo Seon-Tea

• Food Science of Animal Resources   2022  Volume.42  No.3 389 ~ 397

• Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

• Kim Tae-Kyung

• Cha Ji-Yoon, Yong Hae-In, Jang Hae-Won, Jung Samooel, Choi Yun-Sang

• Food Science of Animal Resources   2022  Volume.42  No.3 372 ~ 388

• Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

• Chai Chang-Hoon

• Oh Se-Jong, Imm Jee-Young

• Food Science of Animal Resources   2022  Volume.42  No.3 351 ~ 371