• Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

• Choe Ju-Hui

• Kim Hack-Youn

• Food Science of Animal Resources   2019  Volume.39  No.2 345 ~ 353

• Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom III Depend on Seasonal Classi...

• Choi Jung-Seok

• Kwon Ki-Mun, Lee Young-Kyu, Ko Eun-Young, Kim Yong-Sun, Choi Yang-Il

• Food Science of Animal Resources   2019  Volume.39  No.2 332 ~ 344

• Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplement...

• Kim Kee-Tae

• Hwang Ji-Eun, Eum Su-Jin, Paik Hyun-Dong

• Food Science of Animal Resources   2019  Volume.39  No.2 324 ~ 331

• Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

• Moghadam Farideh Vahid

• Pourahmad Rezvan, Mortazavi Ali, Davoodi Daryoush, Azizinezhad Reza

• Food Science of Animal Resources   2019  Volume.39  No.2 309 ~ 323

• Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larv...

• Lee Ha-Jung

• Kim Ji-Han, Ji Da-Som, Lee Chi-Ho

• Food Science of Animal Resources   2019  Volume.39  No.2 296 ~ 308

• Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model Syst...

• Lee Jeong-A

• Kim Gye-Woong, Kim Hack-Youn, Choe Ju-Hui

• Food Science of Animal Resources   2019  Volume.39  No.2 286 ~ 295

• Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood ...

• Kim Kwon-Jung

• Bae In-Kyu, Cho Jin-Ho, Choi Yang-Il, Ha Jung-Heun, Choi Jung-Seok

• Food Science of Animal Resources   2019  Volume.39  No.2 276 ~ 285

• torage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4¡É

• Kim Seon-Jin

• Lee Hyun-Jung, Kim Min-Su, Yoon Ji-Won, Shin Dong-Jin, Jo Cheorun

• Food Science of Animal Resources   2019  Volume.39  No.2 266 ~ 275

• A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

• Yoo Ja-Yeon

• Song Min-Yu, Park Won-Seo, Oh Sang-Nam, Ham Jun-Sang, Jeong Seok-Geun, Kim Young-Hoon

• Food Science of Animal Resources   2019  Volume.39  No.2 255 ~ 265

• Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Pro...

• Ji Da-Som

• Kim Ji-Han, Yoon Dong-Kyu, Kim Jung-Ho, Cho Won-Young, Lee Chi-Ho

• Food Science of Animal Resources   2019  Volume.39  No.2 240 ~ 254

• Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

• Noh Sin-Woo

• Song Dong-Heon, Ham Youn-Kyung, Kim Tae-Kyung, Choi Yun-Sang, Kim Hyun-Wook

• Food Science of Animal Resources   2019  Volume.39  No.2 229 ~ 239

• Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Bev...

• Rheem Sung-Sue

• Rheem In-Soo, Oh Se-Jong

• Food Science of Animal Resources   2019  Volume.39  No.2 222 ~ 228

• Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Stora...

• Wang Taojun

• Guo Huiyuan, Zhang Hao, Ren Fazheng, Zhang Ming, Ge Shaoyang, Luo Hailing, Zhao Liang

• Food Science of Animal Resources   2019  Volume.39  No.2 209 ~ 221

• Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteri...

• Choi Young-Min

• Garcia Lyda Guadalupe, Lee Ki-Choon

• Food Science of Animal Resources   2019  Volume.39  No.2 197 ~ 208

• High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabo...

• Yu Zhihui

• Mao Changyi, Ma Meihu

• Food Science of Animal Resources   2019  Volume.39  No.2 179 ~ 196