• Comparison of Specific Proteins of Shiga Toxin-producing E. coli (STEC) Adhesion by Lactobacillus ac...

• Kim Young-Hoon

• Moon Yong-Il

• Food Science of Animal Resources   2006  Volume.26  No.2 263 ~ 268

• Studies on the Development of the Yogurt Decreasing Blood Glucose

• Cho Young-Hoon

• Shin Hyun-Jung, Chang Chi-Hoon, Nam Myoung-Soo

• Food Science of Animal Resources   2006  Volume.26  No.2 257 ~ 262

• Characteristics of Functional Fermented Milk by Mixed Starters of Lactobacillus bulgaricus and Kluyv...

• Yoon Wan-Ho

• Nam Bo-Ra, Kim Jin-Man, Kim Chang-Han

• Food Science of Animal Resources   2006  Volume.26  No.2 252 ~ 256

• Composition of Vitamin A, E, and Contents in Korean Cow¡¯s Raw Milk in Korea

• Kwak Byung-Man

• Kim Sung-Han, Kim Kang-Seob, Lee Ki-Woong, Ahn Jang-Hyuk, Chang Chi-Hoon

• Food Science of Animal Resources   2006  Volume.26  No.2 245 ~ 251

• Seasonal Changes of Copper and Manganese Content in the Raw Bovine Milk in Korea

• Kwak Byung-Man

• Jun Yeun-Myoung, Kim Kang-Seob, Lee Ki-Woong, Ahn Jang-Hyuk, Chang Chi-Hoon

• Food Science of Animal Resources   2006  Volume.26  No.2 241 ~ 244

• Development of New Value-added Corn Dog Using Milk Powder, Egg and Potato

• Park Jin-Kwan

• Kim Jin-Man, Lee Si-Kyung, Lee Chi-Ho

• Food Science of Animal Resources   2006  Volume.26  No.2 236 ~ 240

• The Effects of Marination Condition on Quality Characteristics of Cured Pork Meat and Sensory Proper...

• Choi Ji-Hun

• Jeong Jong-Youn, Choi Yun-Sang, Han Doo-Jeong, Kim Hack-Youn, Lee Mi-Ai, Lee Eui-Soo, Paik...

• Food Science of Animal Resources   2006  Volume.26  No.2 229 ~ 235

• Effect of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties

• Kim Jee-Yeon

• Hong Geun-Pyo, Park Sung-Hee, Spiess Welter E. L., Min Sang-Gi

• Food Science of Animal Resources   2006  Volume.26  No.2 223 ~ 228

• Physico-Chemical Characteristics and Antioxidative Effect of Fermented Meat by Addition of Lactobaci...

• Han Seung-Kwan

• Hong Yong

• Food Science of Animal Resources   2006  Volume.26  No.2 218 ~ 222

• Effects of Feeding High Quality Roughage (Timothy Hay) during Growing Period on Growth Performance a...

• Kim Byung-Ki

• Food Science of Animal Resources   2006  Volume.26  No.2 212 ~ 217

• Effects of Salt, Glucono--Lactone and High Pressure Treatment on Physico-Chemical Properties of Rest...

• Hong Geun-Pyo

• Park Sung-Hee, Kim Jee-Yeon, Ko Se-Hee, Min Sang-Gi

• Food Science of Animal Resources   2006  Volume.26  No.2 204 ~ 211

• Effects of Selenium and Vitamin E Supplementation on Meat Quality and Shelf-Life in Finishing Pigs

• Kim H.-J.

• Park Jun-Chul, Chen Ying-Jie, Yoo Jong-Sang, Lee S. J., Kim I. C., Kim Y.-H., Jung H. J.,&...

• Food Science of Animal Resources   2006  Volume.26  No.2 197 ~ 203

• The Effects of Stretching and Temperature of Pre-rigor M. Longissimus on Sarcomere Length and Tender...

• Moon Sung-Sil

• Yang Han-Sul, Park Gu-Boo, Joo Seon-Tea

• Food Science of Animal Resources   2006  Volume.26  No.2 189 ~ 196

• Carcass Grade and Characteristics by Carcass Weight and Backfat Thickness of Pigs

• Kim Gye-Woong

• Im Byoung-Soon

• Food Science of Animal Resources   2006  Volume.26  No.2 183 ~ 188

• Effect of Meat Supplementation of Jeju Native Black Pigs Fed Tangerine Byproduct on Lipid Metabolism...

• Koh Jin-Bog

• Yang Seung-Joo, Jung In-Chul, Hyon Jae-Suk, Moon Yoon-Hee

• Food Science of Animal Resources   2006  Volume.26  No.2 175 ~ 182

• Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Sto...

• Kim Il-Suk

• Jin Sang-Keun, Park Ki-Hoon, Kim Dong-Hoon, Hah Kyung-Hee, Park Seok-Tae, Kwuak Kyung-Rak, ...

• Food Science of Animal Resources   2006  Volume.26  No.2 166 ~ 174

• Changes of pH, Acidity, Pretense Activity and Microorganism on Sauces Using a Korean Traditional Sea...

• Jin Sang-Keun

• Kim Il-Suk, Hah Kyung-Hee, Park Ki-Hoon, Kim In-Jin, Lee Jae-Ryong

• Food Science of Animal Resources   2006  Volume.26  No.2 159 ~ 165