• Studies on the Fatty Acid Composition of the Processed Chesse Substituted with Vegetable Oils

• Lee Kun-Bong

• Kim C.-H., Cha Kwang-Jong, Baick Seung-Chun, Chung W. H., Yu Jae-Hyeun

• Food Science of Animal Resources   2000  Volume.20  No.4 326 ~ 335

• Evaluation of Diet and Frozen Storage on Protein Functionalities of Ostrich Muscle

• Chin Koo-Bok

• Jimmy T. Keeton

• Food Science of Animal Resources   2000  Volume.20  No.4 320 ~ 325

• Effects of Conjugated Linoleic Acid on Oxidation of Lipid in Beef Patties during Cold Storage

• Ye B. H.

• Joo Seon-Tea, Lee Jea-Ryoung, Shin Taek-Soon, Kim Young-Whan, Lee Jeong-Il, Park Goo-Boo

• Food Science of Animal Resources   2000  Volume.20  No.4 311 ~ 319

• Effect of Eff Component on Stability of IgY Antibody Acitivity to In Vitro Digestion

• Lee Seung-Bae

• Choi S.-H.

• Food Science of Animal Resources   2000  Volume.20  No.4 303 ~ 310

• Influence of Dietary Rancid Rice Bran on the Oxidative and Color Stability of Ground Chicken and Por...

• Lee Sung-Ki

• Chae B. J.

• Food Science of Animal Resources   2000  Volume.20  No.4 296 ~ 302

• Effect of Freezing Period and Rechilling Process after Thawing on Fatty Acid Composition and TBA Val...

• Moon Yoon-Hee

• Kim Mi-Sook, Jung In-Chul

• Food Science of Animal Resources   2000  Volume.20  No.4 288 ~ 295

• Effects of Freezing Period and Chilling Process after Tawing on the Palatability of Beet Loin

• Kim Mi-Sook

• Yang Jong-Beom, Moon Yoon-Hee

• Food Science of Animal Resources   2000  Volume.20  No.4 282 ~ 287

• Development of Functional Sausage using Extracts from Schizandra chinensis

• Yang Cheul-Young

• Food Science of Animal Resources   2000  Volume.20  No.4 272 ~ 281

• Rheological Properties of Vienna Sausage by Addition of Dried Boving Plasma

• Yang Cheul-Young

• Food Science of Animal Resources   2000  Volume.20  No.4 264 ~ 271

• Composition in Amino Acid and Changes in Protein Mineral Contents during Storage of Black Goat Extra...

• Park Chang-Il

• Kim Y. J.

• Food Science of Animal Resources   2000  Volume.20  No.4 257 ~ 263

• A Survery of Consumer Preference of Special Nutrients Enriched Eggs

• Park Woo-Mun

• Lee Hui-Ai, Choi Won-Hee, Jeon K. H., Yoo-Ick-Jong

• Food Science of Animal Resources   2000  Volume.20  No.3 242 ~ 248

• Effect of Extraction Times with Bones from Hanwoo Bull on Physico-Chemical, Sensory and Nutritional ...

• Kim Jin-Hyoung

• Cho S. H., Yoo Y. M., Chae H. S., Park Beom-Young, Lee Jong-Moon, Ahn Chong-Nam, Kim H. K....

• Food Science of Animal Resources   2000  Volume.20  No.3 236 ~ 241

• Inhibition Enzyme-Linked Immunosorbent Assay (ELSIA) for Rapid Dection of Pseudomonas fluorescens in...

• Lee Seung-Bae

• Choi S.-H., Baek D. Y.

• Food Science of Animal Resources   2000  Volume.20  No.3 231 ~ 235

• Effects of Freezing and Refreezing Treatments on Chicken Meat Quality

• Nam Joo-Hyun

• Park Choong-Kyun, Song Hyung-Ik, Kim D. S., Moon Yoon-Hee, Jung In-Chul

• Food Science of Animal Resources   2000  Volume.20  No.3 222 ~ 229

• Effect of Vacuum Packaging and Aerobic Packaging on the Physico-Chemical Characteristics of Venison

• Park Chang-Il

• Kim Young-Gil, Kim Young-Jik

• Food Science of Animal Resources   2000  Volume.20  No.3 214 ~ 221

• Study on the Special Nutrient Contents of Eggs Enriched with Vitamins, Fatty Acids and Other Nutrien...

• Park Woo-Mun

• Lee Hui-Ai, Jeon Ki-Hong, Yoo-Ick-Jong

• Food Science of Animal Resources   2000  Volume.20  No.3 207 ~ 213

• Effect of Carboxy Methyl Cellulose and Methyl Cellulose on the Functional Properties of Pork Heart A...

• Ha Jung-Uk

• Woo D. K., Hwang Y. M.

• Food Science of Animal Resources   2000  Volume.20  No.3 199 ~ 206

• Comparison of Palatability of Frozen Beef and Vacuum Chilled Beef during Storage Period

• Kim Mi-Sook

• Jung In-Chul, Moon Yoon-Hee

• Food Science of Animal Resources   2000  Volume.20  No.3 192 ~ 198

• A Study on the Production Medium of Lactic Acid Bacterial Cells by Using Corn Steep Liquor

• Ahn Y. T.

• Kim G.-B., In Y. M., Jeong S. G., Ham J. S., Kim D. W., Lee K. U., Kim S.-K., Kim H.-...

• Food Science of Animal Resources   2000  Volume.20  No.3 181 ~ 191

• The Study on the Sensory Evaluation and Pysicochemical Properties of Sausage Manufactured with Diffe...

• Kim Ae-Jung

• Lee J.-E., Lee Jong-Moon, Lee Sung, Min Sang-Gi

• Food Science of Animal Resources   2000  Volume.20  No.3 173 ~ 180