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Food Science of Animal Resources Search Results : 20

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1 Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hyd... Kim Hyun-Joo Yong Hae-In, Lee Hyun-Jung, Jung Sa-moo-el, Kwon Joong-Ho, Heo Kang-Nyung, Jo Cheor-un Food Science of Animal Resources 2016 Volume.36 No.2 283 ~ 288
2 Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts Gil Ju-ae Kim Dong-Wook, Yoon Seok-Ki, Ham Jun-Sang, Jang Ae-Ra Food Science of Animal Resources 2016 Volume.36 No.2 275 ~ 282
3 Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano ... Ha Ho-Kyung Jeon Na-Eun, Kim Jin-Wook, Han Kyoung-Sik, Yun Sung-Seob, Lee Mee-Ryung, Lee Won-Jae Food Science of Animal Resources 2016 Volume.36 No.2 267 ~ 274
4 Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage Ha Ji-Myeong Gwak Eun-Ji, Oh Mi-Hwa, Park Beom-Young, Lee Jee-Yeon, Kim Se-Jeong, Lee Hee-Young, Lee So... Food Science of Animal Resources 2016 Volume.36 No.2 262 ~ 266
5 Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis Jeong Jin-Yeon Jung Eun-Young, Jeong Tae-Chul, Yang Han-Sul, Kim Gap-Don Food Science of Animal Resources 2016 Volume.36 No.2 254 ~ 261
6 Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule... Kwak Hae-Soo Chimed Chogsom, Yoo Sang-Hun, Chang Yoon-Hyuk Food Science of Animal Resources 2016 Volume.36 No.2 244 ~ 253
7 Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibrob... Seol Ja-young Yoon Ji-Young, Jeong Hee-Sun, Joo Na-Mi, Choi Soon-Young Food Science of Animal Resources 2016 Volume.36 No.2 237 ~ 243
8 Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Stora... Kim Hyoun-Wook Jeong Jin-Young, Seol Kuk-Hwan, Seong Pil-Nam, Ham Jun-Sang Food Science of Animal Resources 2016 Volume.36 No.2 230 ~ 236
9 The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscle... Zhang Li Sun Baozhong, Yu Qunli, Ji Qiumei, Xie Peng, Li Haipeng, Wang Li, Zhou Yuchun, Li Yon... Food Science of Animal Resources 2016 Volume.36 No.2 223 ~ 229
10 Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and ... Yim Dong-Gyun Jo Cheor-un, Kim Hyun-Cheol, Seo Kang-Seok, Nam Ki-Chang Food Science of Animal Resources 2016 Volume.36 No.2 215 ~ 222
11 Detection for Non-Milk Fat in Dairy Product by Gas Chromatography Kim Ha-Jung Park Jung-Min, Lee Jung-Hoon, Kim Jin-Man Food Science of Animal Resources 2016 Volume.36 No.2 206 ~ 214
12 Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Propert... Seo Hyun-Woo Seo Jin-Kyu, Yang Han-Sul Food Science of Animal Resources 2016 Volume.36 No.2 198 ~ 205
13 Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk Kim Dong-Hyeon Chon Jung-Whan, Lim Jong-Soo, Kim Hong-Seok, Kang Il-Byeong, Jeong Da-Na, Song Kwang-Young,&nbs... Food Science of Animal Resources 2016 Volume.36 No.2 194 ~ 197
14 Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacterioph... Seo Ji-na Seo Dong-Joo, Oh Hye-jin, Jeon Su-Been, Oh Mi-Hwa, Choi Chang-Sun Food Science of Animal Resources 2016 Volume.36 No.2 186 ~ 193
15 Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit Xue Shan Xiao Xia, He Zhifei, Li Hong-Jun Food Science of Animal Resources 2016 Volume.36 No.2 178 ~ 185
16 Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Melli... Song Ki-Bbeum Song In-Bong, Gu Hye-Jung, Na Ji-Young, Kim Sok-Ho, Yang Hee-Sun, Lee Sang-Cheon, Huh Chan... Food Science of Animal Resources 2016 Volume.36 No.2 170 ~ 177
17 Postmortem Aging of Beef with a Special Reference to the Dry Aging Khan Muhammad I. Jung Sa-moo-el, Nam Ki-Chang, Jo Cheor-un Food Science of Animal Resources 2016 Volume.36 No.2 159 ~ 169
18 Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat Choi Yun-Sang Jeong Tae-Jun, Hwang Ko-Eun, Song Dong-Heon, Ham Youn-Kyung, Kim Young-Boong, Jeon Ki-Hong,&nbs... Food Science of Animal Resources 2016 Volume.36 No.2 152 ~ 158
19 The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts... Jung Eun-Young Hwang Young-Hwa, Joo Seon-Tea Food Science of Animal Resources 2016 Volume.36 No.2 145 ~ 151
20 An Overview of Meat Industry in Sri Lanka: A Comprehensive Review Alahakoon Amali U. Jo Cheor-un, Jayasena Dinesh D. Food Science of Animal Resources 2016 Volume.36 No.2 137 ~ 144

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