Korean journal for food science of animal resources

Titel Veröffentlichungsdatum Sprache Zitate
Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract2007/12/30English23
Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat2007/12/30English23
Effects of Soaking pH and Extracting Temperature on the Physicochemical Properties of Chicken Skin Gelatin2012/06/30English23
Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters2015/12/31English23
Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles2015/12/31English23
Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing2013/12/31English23
Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky2012/12/31English23
Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters2012/04/30English23
Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid2013/06/30English23
Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta2014/04/30English22
Physicochemical Properties of Gelatin Extracted from Buffalo Hide Pretreated with Different Acids2017/10/31English22
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties2016/02/28English22
Evaluation of Antioxidant Activities of Red Beet Extracts, and Physicochemical and Microbial Changes of Ground Pork Patties Containing Red Beet Extracts during Refrigerated Storage2012/08/31English22
Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product2017/02/28English22
Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products2017/08/31English22
Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham2014/04/30English22
Occurrence and Antibiotic Susceptibility of Listeria Species in Turkey Meats2015/10/31English22
Beneficial Effect of Bifidobacterium longum ATCC 15707 on Survival Rate of Clostridium difficile Infection in Mice2017/06/30English22
Functionality and Application of Dietary Fiber in Meat Products2012/12/31English22
Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats2015/10/31English21
Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions2014/08/31English21
Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice2011/08/31English21
Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex2016/04/30English21
Prevalence of Antibiotic Residues and Antibiotic Resistance in Isolates of Chicken Meat in Korea2018/10/01English21
Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1++Quality Grade2008/08/30English21
Effects of Dietary Mugwort Powder on the VBN, TBARS, and Fatty Acid Composition of Chicken Meat during Refrigerated Storage2008/10/31English20
Identification of Meat Species Using Species-Specific PCR-RFLP Fingerprint of Mitochondrial 12S rRNA Gene2007/06/30English20
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef2016/02/28English20
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage2017/02/28English20
Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties2015/06/30English20