• Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle,...

• Lee Seung-Hoon

• Kim Chung-Nam, Ko Kyoung-Bo, Park Se-Pill, Kim Ho-Kyoung, Kim Jun-Mo, Ryu Youn-Chul

• Food Science of Animal Resources   2020  Volume.40  No.3 495 ~ 495

• Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty...

• Giotto Francine M.

• Fruet Ana Paula B., Nornberg Jose L., Calkins Chris R., de Mello d Amilton S.

• Food Science of Animal Resources   2020  Volume.40  No.3 484 ~ 494

• Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

• Kim Gye-Woong

• Kim Hack-Youn

• Food Science of Animal Resources   2020  Volume.40  No.3 474 ~ 483

• Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds

• Yoon Chul-Ho

• Jeon Seung-Ho, Ha Yeon-Jo, Kim Sam-Woong, Bang Woo-Young, Bang Kyu-Ho, Gal Sang-Wan, Kim I...

• Food Science of Animal Resources   2020  Volume.40  No.3 461 ~ 473

• Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in ...

• Kim Eun-Jeong

• Lee Sang-Yoon, Park Dong-Hyeon, Kim Hong-Gyun, Choi Mi-Jung

• Food Science of Animal Resources   2020  Volume.40  No.3 444 ~ 460

• An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil ...

• Kavusan Hulya Serpil

• Serdaroglu Meltem, Nacak Berker, ipek Gamze

• Food Science of Animal Resources   2020  Volume.40  No.3 426 ~ 443

• Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Briske...

• Kaur Lovedeep

• Hui Seah Xin, Boland Mike

• Food Science of Animal Resources   2020  Volume.40  No.3 415 ~ 425

• Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isola...

• Lee Haeng-Ho

• Lee Gi-Yong, Eom Hong-Sik, Yang Soo-Jin

• Food Science of Animal Resources   2020  Volume.40  No.3 401 ~ 414

• Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Charact...

• Sharma Priyanka

• Yadav Sanjay

• Food Science of Animal Resources   2020  Volume.40  No.3 388 ~ 400

• Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

• Lee Sol-Hee

• Choe Ju-Hui, Kim Jong-Chan, Kim Hack-Youn

• Food Science of Animal Resources   2020  Volume.40  No.3 377 ~ 387

• uality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

• Wulandari Eka

• Yurmiati Husmy, Subroto Toto, Suradi Kusmajadi

• Food Science of Animal Resources   2020  Volume.40  No.3 362 ~ 376

• Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Different...

• Akbarabadi Masoumeh

• Mohsenzadeh Mohammad, Housaindokht Mohammad-Reza

• Food Science of Animal Resources   2020  Volume.40  No.3 350 ~ 361

• Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Compositio...

• Chaosap Chanporn

• Sivapirunthep Panneepa, Takeungwongtrakul Sirima, Zulkifli Razauden Mohamed, Sazili Awis Qurni

• Food Science of Animal Resources   2020  Volume.40  No.3 338 ~ 349

• Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwa...

• Sengul Ahmet Yusuf

• Calislar Suleyman

• Food Science of Animal Resources   2020  Volume.40  No.3 323 ~ 337

• Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during R...

• Hussain Zubair

• Li Xin, Ijaz Muawuz, Xiao Xiong, Hou Chengli, Zheng Xiaochun, Ren Chi, Zhang Dequan

• Food Science of Animal Resources   2020  Volume.40  No.3 311 ~ 322