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Food Science of Animal Resources|March 17, 2025
Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) EnzymeJihyeon Baek, Jinho Lee, Yong Jin Jeong, et al.
Food Science of Animal Resources|March 17, 2025
Korean Native Black Goat: A Review on Its Characteristics and Meat QualityAnneke, Joko Sujiwo, Aera Jang
Food Science of Animal Resources|March 17, 2025
The Quality Traits of Pork Belly and Impact Factors of QualityKyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, et al.
Food Science of Animal Resources|November 16, 2019
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork SausagesJinhee Choi, Nami Kim, Hae Yeon Choi, et al.
Food Science of Animal Resources|November 16, 2019
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different ThicknessesAera Jang, Hye-Jin Kim, Dongwook Kim, et al.
Food Science of Animal Resources|November 16, 2019
Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These MicrocapsulesGur-Yoo Kim, Jaehak Lee, Seungtae Lim, et al.
Food Science of Animal Resources|November 16, 2019
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in KoreaSeok-Seong Kang, Mina K Kim, Young-Jun Kim
Food Science of Animal Resources|May 20, 2020
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model SystemSol Hee Lee, Juhui Choe, Jong-Chan Kim, et al.
Food Science of Animal Resources|May 20, 2020
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat PattiesPriyanka Sharma, Sanjay Yadav
Food Science of Animal Resources|May 20, 2020
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled EmulsionHülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak, et al.
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