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논문검색 학술지 권호별 검색
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학술지 권호별 검색

학술지상세정보

KCI등재 SCIE SCOPUS

한국축산식품학회지
Food Science of Animal Resources  (Food Sci. Anim. Resour.)

학술지상세정보
연구분야 > ISSN 2636-0772
eISSN 2636-0780 창간년
발행간기 연6회 최근발행정보 2021 년 01 월 41(1)
언어 영어 , 영어

학술지발간현황
번호 논문제목 저자명 페이지 피인용횟수
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

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