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Food Science of Animal Resources|September 10, 2026
Antioxidant activity of ultrasound-assisted extracts of elephant garlic and their effects on the quality of pork patties during refrigerated storageJun Ho Park, Koo Bok ChinFood Science of Animal Resources|September 3, 2026
Effects of breed differences in meat quality traits and fatty acid composition on the physical properties of cooked pork loinKang-Jin Jeong, Young-Sik Park, Jeong-Uk Eom, et al.Food Science of Animal Resources|November 23, 2022
Effects of Aging Methods and Periods on Quality Characteristics of BeefSolJi Kim, GwangHeun Kim, Chan Moon, et al.Food Science of Animal Resources|January 24, 2020
Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of NuggetsSadia Aslam, Rizwan Shukat, Muhammad Issa Khan, et al.Food Science of Animal Resources|January 24, 2020
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme TreatmentDah-Sol Kim, Nami JooFood Science of Animal Resources|January 24, 2020
Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data AnalysisAmal Zaid, Nawaf Abu-Khalaf, Samer Mudalal, et al.Food Science of Animal Resources|October 11, 2021
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-ProductMahabbat Ali, Seong-Yun Lee, Ji-Young Park, et al.Food Science of Animal Resources|October 11, 2021
Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in RatsEun Woo Jeong, Gyu Ri Park, Jiyun Kim, et al.Food Science of Animal Resources|October 11, 2021
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional PropertiesIstifiani Lola Ayu, Ho-Kyung Ha, Dong-Hun Yang, et al.Food Science of Animal Resources|July 20, 2022
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration StorageAmmara Ameer, Semeneh Seleshe, Suk Nam KangPageof 70