• Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosacch...

• Kariyawasam Kariyawasam Majuwana

• Yang Seo-Jin, Lee Na-Kyoung, Paik Hyun-Dong

• Food Science of Animal Resources   2020  Volume.40  No.2 297 ~ 310

• Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loi

• Park Sin-Young

• Kim Hack-Youn

• Food Science of Animal Resources   2020  Volume.40  No.2 286 ~ 296

• Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

• Kim Hyun-Suk

• Lee Jae-Hoon, Moon Sun-Hee, Ahn Dong-Uk, Paik Hyun-Dong

• Food Science of Animal Resources   2020  Volume.40  No.2 274 ~ 285

• Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

• Lee Ji-Seon

• Kim Hong-Gyun, Choi Mi-Jung, Cho Young-Jae

• Food Science of Animal Resources   2020  Volume.40  No.2 262 ~ 273

• Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Prote...

• Lee Chang-Hoon

• Chin Koo-Bok

• Food Science of Animal Resources   2020  Volume.40  No.2 254 ~ 261

• The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic En...

• Song Chang-Hyun

• Oh Seung-Min, Lee Su-Hyup, Choi Yo-Han, Kim Jeong-Dae, Jang Ae-Ra, Kim Jin-Soo

• Food Science of Animal Resources   2020  Volume.40  No.2 242 ~ 253

• The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in...

• Bae Su-Min

• Cho Min-Guk, Jeong Jong-Youn

• Food Science of Animal Resources   2020  Volume.40  No.2 231 ~ 241

• Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in So...

• Park Seung-Hee

• Kim Young-Ki, Kim Moon-Seob, Lee Seung-Ho

• Food Science of Animal Resources   2020  Volume.40  No.2 221 ~ 230

• Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder

• Lee Kwan-Hyoung

• Kim A-Ra, Hong Ki-Bae, Suh Hyung-Joo, Jo Kyung-Ae

• Food Science of Animal Resources   2020  Volume.40  No.2 209 ~ 220

• Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

• Bae Su-Min

• Cho Min-Guk, Jeong Jong-Youn

• Food Science of Animal Resources   2020  Volume.40  No.2 197 ~ 208

• Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impa...

• Kim Dong-Wook

• Kim Yuan H. Brad, Ham Jun-Sang, Lee Sung-Ki, Jang Ae-Ra

• Food Science of Animal Resources   2020  Volume.40  No.2 183 ~ 196

• Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydro

• Jin Sang-Keun

• Choi Jung-Seok, Yim Dong-Gyun

• Food Science of Animal Resources   2020  Volume.40  No.2 172 ~ 182

• Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, A...

• Ayyash Mutamed

• Olaimat Amin, Al-Nabulsi Anas, Liu Shao-Quan

• Food Science of Animal Resources   2020  Volume.40  No.2 155 ~ 171