• Traditional Dairy Products by Lactic Acid Bacteria in Mongolia

• Bae In-Hyu

• Sedkhuu Burenjargal, Kang Kook-Hee, , Yang Chul-Ju

• Food Science of Animal Resources   2002  Volume.22  No.2 183 ~ 191

• Heat-Induced Reaction of Bovine Whey Proteins

• Lee You-Ra

• Hong Youn-Ho

• Food Science of Animal Resources   2002  Volume.22  No.2 179 ~ 182

• A Study on the Vitamins Contents in UHT Milk according to Fortification Methods

• In Y. M.

• Jung In-Kyung, Jeong S. G., Ham J. S.

• Food Science of Animal Resources   2002  Volume.22  No.2 172 ~ 178

• Antimicrobial Effects of a Bacteriocin Mixture from Lactic Acid Bacteria against Foodborne Pathogens

• Han Kyoung-Sik

• Oh Se-Jong, Moon Yong-Il, Kim Sae-Hun

• Food Science of Animal Resources   2002  Volume.22  No.2 164 ~ 171

• Meat Color, TBARS and VBN Changes of Vacuum Packaged Korean Pork Loins far Export during Cold Storag...

• Choi Yeom-Soon

• Cho S. H., Lee Sung-Ki, Lee Min-Suk, Kim Byoung-Chul

• Food Science of Animal Resources   2002  Volume.22  No.2 158 ~ 163

• Composition and Physico-Chemical Properties of Vacuum Packaged Korean Pork Loins for Export during C...

• Choi Yeom-Soon

• Park Beom-Young, Lee Sung-Ki, Kim I.-S., Kim Byoung-Chul

• Food Science of Animal Resources   2002  Volume.22  No.2 151 ~ 157

• Effects of Dietary Activated Carbon on Physico-Chemical Characteristics and Fatty Acid Composition o...

• Moon S. S.

• Shin Chul-Woo, Kang K. H., Joo Seon-Tea, Park Gu-Boo

• Food Science of Animal Resources   2002  Volume.22  No.2 145 ~ 150

• Effect of Irradiation, Packaging and Storage on the Oxidation of Cholesterol and Lipid in Pork Longi...

• Shin Taek-Soon

• Lee Jeong-Il

• Food Science of Animal Resources   2002  Volume.22  No.2 137 ~ 144

• Effects of Adding Polyphosphate on the Water Holding Capacity and Palatability of Boiled Pork Loin

• Moon Yoon-Hee

• Food Science of Animal Resources   2002  Volume.22  No.2 130 ~ 136

• Effects of Dietary Panax ginseng Leaves, Dioscorea japonica Hulls and Oriental Medicine Refuse on Ph...

• Kim Byung-Ki

• Hwing In-Up, Kim Young-Jik, Hwang Young-Hyun, Bae Man-Jong, Kim Soo-Min, An Jong-Ho

• Food Science of Animal Resources   2002  Volume.22  No.2 122 ~ 129

• Effects of Ultrasonic Treatment Time on the Quality and Palatability of fried Chicken Meat

• Nam Joo-Hyun

• Song Hyung-Ik, Park C. K., Park S.-H., Kim Do-Wan, Moon Yoon-Hee, Jung In-Chul

• Food Science of Animal Resources   2002  Volume.22  No.2 115 ~ 121

• Effects of Dietary Vitamin E and Selenium Supplementation on Meat Color Stability of Hanwoo(Korean N...

• Kim Yong-Sun

• Liang Cheng-Yun, Kim Ju-Young, Park Yeon-Soo, Hwang Hwan-Sub, Lee Sung-Ki

• Food Science of Animal Resources   2002  Volume.22  No.2 108 ~ 114

• Quality Characteristics of Chukar Partridge Meat

• Lee Sung-Ki

• Liang Cheng-Yun

• Food Science of Animal Resources   2002  Volume.22  No.2 103 ~ 107