• Improvement of Oxidative Stability of Myoglobin and Lipid with Vitamin E in Meat

• Cameron Faustman

• Michael P. Lynch, Jeong Jin-Youn, Joo Seon-Tea

• Food Science of Animal Resources   2003  Volume.23  No.1 86 ~ 95

• Antimicrobial and Antitumoral Activities of Candida kefyr TEP 7 Isolated from Tibetan Fermented Milk

• Yoon Wan-Ho

• Na Young-Mi, Kim Chang-Han

• Food Science of Animal Resources   2003  Volume.23  No.1 80 ~ 85

• A Study on Cytokines in the Mongolia Mare¡¯s Milk

• Shin Mou-Ho

• Nam Myoung-Soo, Bae Hyoung-Churl, Amarsanaa Luvsandorj, Altantsetseg Mishig, Yun Do-Young

• Food Science of Animal Resources   2003  Volume.23  No.1 75 ~ 79

• Studies on the Textural Characteristics and the Standard for Cheese Products

• Ham J. S.

• Jeong S. G., Kim Hyun-Soo, Hong Kyung-Hyun, Cho Eun-Jung, Ahn Chong-Nam, Lee Jong-Moon

• Food Science of Animal Resources   2003  Volume.23  No.1 70 ~ 74

• Emulsifying Properties of Whey Protein Hydrolysates

• Yang H. J.

• Lee Soo-Won

• Food Science of Animal Resources   2003  Volume.23  No.1 63 ~ 69

• Studies on Physico-chemical Properties of Spreadable Liver Sausage during Storage Period

• Hong Geun-Pyo

• Lee Sung, Min Sang-Gi

• Food Science of Animal Resources   2003  Volume.23  No.1 56 ~ 62

• Effect of Different Conveyer Speed of Electron Beam Irradiation on the Oxidative and Microbiological...

• Whang Key

• Food Science of Animal Resources   2003  Volume.23  No.1 50 ~ 55

• Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork

• Han Seung-Kwan

• Kim Sun-Min, Pyo Byoung-Sik

• Food Science of Animal Resources   2003  Volume.23  No.1 46 ~ 49

• Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles o...

• Cho S. H.

• Kim Jin-Hyoung, Sohn Hyun-Joo, Park Beom-Young, Hwang In-Ho, Kim Hak-Kyun, Yoo Y. M., Kim ...

• Food Science of Animal Resources   2003  Volume.23  No.1 39 ~ 45

• Effects of Curing Temperature and Times on Chemical Properties and Palatability of Cured Boiled Pork...

• Hyon Jae-Suk

• Kang Hee-Gon, Kim M.-S., Jung In-Chul, Moon Yoon-Hee

• Food Science of Animal Resources   2003  Volume.23  No.1 32 ~ 38

• Comparison of Incidence of PSE Pork by Lairage Time, Use of Electrical Probe, Stunning Voltage and C...

• Park Beom-Young

• Cho In-Cheol, Kim Il-Suk, Kim Jin-Hyoung, Cho S. H., Yoo Y. M., Lee Jong-Moon, Yun S. G.

• Food Science of Animal Resources   2003  Volume.23  No.1 28 ~ 31

• Effects of Tumbling and Immersion on Quality Characteristics of Cured fork Meat with Soy Sauce

• Kim Cheon-Jei

• Jeong Jong-Yon, Choi Ji-Hun, Seo Woo-Duck, Lee Eui-Soo, 

• Food Science of Animal Resources   2003  Volume.23  No.1 21 ~ 27

• Effect of Feeding Mugwort Powder on the Physico-chemical Properties of Pork

• An Jong-Ho

• Kim Young-Jik

• Food Science of Animal Resources   2003  Volume.23  No.1 16 ~ 20

• The Influence of Feeding Dietary Differences on Growth Performance and Carcass Quality in Finishing ...

• Jin Sang-Keun

• Kim Il-Suk, Song Y. M., Hah K. H., Lee Sung-Dae, Kim Hoy-Yun, Joo Seon-Tea, Park Goo-Boo

• Food Science of Animal Resources   2003  Volume.23  No.1 9 ~ 15

• The Effects of Emulsion-type Sausages Containing Mulberry Leaf and Persimmon Leaf Powder on Lipid Ox...

• Lee Jae-Ryong

• Jung Jae-Doo, Lee Jeong-Il, Song Y. M., Jin Sang-Keun, Kim Il-Suk, Kim Hoi-Yun, Lee Jin-He...

• Food Science of Animal Resources   2003  Volume.23  No.1 1 ~ 8