| 1 |
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
|
최윤상
|
1~7
|
21
|
| 2 |
Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties
|
이윤경
|
8~13
|
3
|
| 3 |
Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration
|
YANGHUI
|
14~18
|
1
|
| 4 |
Sensory Property Improvement of Jokbal (Korean Pettitoes) Made fromFrozen Pig Feet by Addition of Herbal Mixture
|
황영정
|
19~22
|
1
|
| 5 |
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
|
민중석
|
23~28
|
9
|
| 6 |
Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
|
김태완
|
29~36
|
17
|
| 7 |
Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
|
Rujiao Zhang
|
37~43
|
2
|
| 8 |
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
|
Dicky Tri Utama
|
44~50
|
8
|
| 9 |
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
|
김형상
|
51~60
|
6
|
| 10 |
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
|
최형규
|
61~67
|
2
|
| 11 |
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
|
조수현
|
68~76
|
13
|
| 12 |
Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
|
박선영
|
77~83
|
11
|
| 13 |
Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds
|
Jie Wang
|
84~89
|
4
|
| 14 |
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
|
정재연
|
90~99
|
17
|
| 15 |
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
|
김효비
|
100~108
|
6
|
| 16 |
Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Aged Hens as an Animal Model
|
박옥림
|
109~113
|
0
|
| 17 |
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
|
김광일
|
114~121
|
0
|
| 18 |
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
|
김영주
|
122~130
|
2
|
| 19 |
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
|
최현수
|
131~136
|
5
|
