• 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