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Food Science of Animal Resources|January 24, 2020
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during RipeningDong-Gyun Yim, Mahabbat Ali, Ki-Chang NamFood Science of Animal Resources|January 24, 2020
Nontyphoid Salmonella Prevalence, Serovar Distribution and Antimicrobial Resistance in Slaughter SheepEce Cetin, Seran Temelli, Aysegul EyigorFood Science of Animal Resources|January 24, 2020
Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem AgingYeongkwon Yun, Boin Lee, Kimun Kwon, et al.Food Science of Animal Resources|January 24, 2020
Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1Eun Sil Kang, Hyo Juong Kim, Sung Gu Han, et al.Food Science of Animal Resources|May 25, 2022
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf LifeSangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, et al.Food Science of Animal Resources|November 23, 2022
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)Biao Xuan, Jongbin Park, Geun-Shik Lee, et al.Food Science of Animal Resources|November 23, 2022
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3Seulki Kim, Eunchong Huang, Yosep Ji, et al.Food Science of Animal Resources|November 23, 2022
Inhibition of Listeria monocytogenes in Fresh Cheese Using a Bacteriocin-Producing Lactococcus lactis CAU2013 StrainSung-Hee Yoon, Geun-Bae KimFood Science of Animal Resources|November 23, 2022
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented FoodsChang-Hwan Jeong, Sol-Hee Lee, Hack-Youn KimFood Science of Animal Resources|November 23, 2022
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat ProductionSo-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.Pageof 70