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Food Science of Animal Resources|September 24, 2020
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product QualityBurcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak, et al.
Food Science of Animal Resources|September 24, 2020
Erratum to: Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal PersonsDo-Hee Kim, Hyun-Jung Lee, Gooihun Choi, et al.
Food Science of Animal Resources|January 18, 2020
Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage PeriodJin-Hee Choi, Nami Kim, Gye-Woong Kim, et al.
Food Science of Animal Resources|January 18, 2020
Determination of Indicators for Dry Aged Beef QualityHeeyoung Lee, Mi Jang, Sunhyun Park, et al.
Food Science of Animal Resources|January 18, 2020
Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive RatsDa-Eon Lee, Tae-Hwan Jung, Yu-Na Jo, et al.
Food Science of Animal Resources|January 18, 2020
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black GoatYoung-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, et al.
Food Science of Animal Resources|July 20, 2022
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-DumplingsHa-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources|July 20, 2022
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-CookingEndy Triyannanto, Andi Febrisiantosa, Annisa Kusumaningrum, et al.
Food Science of Animal Resources|July 20, 2022
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black GarlicFarouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, et al.
Food Science of Animal Resources|February 15, 2023
Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid ProfileMücahit Kahraman, Sabri Yurtseven, Ebru Sakar, et al.
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