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Food Science of Animal Resources|November 19, 2021
Probiotics-Mediated Bioconversion and PeriodontitisYewon Lee, Yohan Yoon, Kyoung-Hee Choi
Food Science of Animal Resources|November 19, 2021
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion GelSeonmin Lee, Yun-Sang Choi, Kyung Jo, et al.
Food Science of Animal Resources|November 19, 2021
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)Farouq Heidar Barido, Aera Jang, Jae In Pak, et al.
Food Science of Animal Resources|March 19, 2019
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory PropertiesMüge Urgu, Aylin Türk, Sevcan Ünlütürk, et al.
Food Science of Animal Resources|March 19, 2019
Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric PowderIn-Kyu Bae, Kwon-Jung Kim, Jung-Seok Choi, et al.
Food Science of Animal Resources|March 19, 2019
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork LoinSu-In Hwang, Eun-Jung Lee, Geun-Pyo Hong
Food Science of Animal Resources|March 19, 2019
Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical CharacteristicsSung Yong Chang, Shah Ahmed Belal, Da Rae Kang, et al.
Food Science of Animal Resources|January 28, 2021
The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy IndustryYoung Woo Park
Food Science of Animal Resources|January 14, 2022
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm AnimalsYinghua Song, Changyun Cai, Yingzi Song, et al.
Food Science of Animal Resources|January 14, 2022
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health ImplicationKim Margarette C Nogoy, Bin Sun, Sangeun Shin, et al.
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