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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Korean journal for food science of animal resources, 2016, Vol.36 (2), p.254-261
2016
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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Korean journal for food science of animal resources, 2016, Vol.36 (2), p.254-261
2016
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Korean journal for food science of animal resources, 2016, Vol.36 (3), p.359-368
2016
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Korean journal for food science of animal resources, 2016, Vol.36 (3), p.359-368
2016
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean journal for food science of animal resources, 2016-01, Vol.36 (1), p.1-7
2016
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean journal for food science of animal resources, 2016, Vol.36 (1), p.1-7
2016
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Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
Korean journal for food science of animal resources, 2015, Vol.35 (3), p.307-314
2015
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Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties
Korean journal for food science of animal resources, 2015-01, Vol.35 (3), p.307-314
2015
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Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
Korean journal for food science of animal resources, 2014-01, Vol.34 (3), p.387-394
2014
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Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
Korean journal for food science of animal resources, 2014, Vol.34 (3), p.387-394
2014
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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean journal for food science of animal resources, 2016-10, Vol.36 (5), p.601-611
2016
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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean journal for food science of animal resources, 2016, Vol.36 (5), p.601-611
2016
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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
Korean journal for food science of animal resources, 2015, Vol.35 (5), p.577-584
2015
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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
Korean journal for food science of animal resources, 2015, Vol.35 (5), p.577-584
2015
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Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
Korean journal for food science of animal resources, 2015-01, Vol.35 (6), p.748-756
2015
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Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
Korean journal for food science of animal resources, 2015, Vol.35 (6), p.748-756
2015
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Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
Korean journal for food science of animal resources, 2014-01, Vol.34 (3), p.378-386
2014
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Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
Korean journal for food science of animal resources, 2014, Vol.34 (3), p.378-386
2014
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Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
Korean journal for food science of animal resources, 2015, Vol.35 (5), p.622-629
2015
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Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
Korean journal for food science of animal resources, 2015, Vol.35 (5), p.622-629
2015
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Korean journal for food science of animal resources, 2016, Vol.36 (2), p.152-158
2016
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Korean journal for food science of animal resources, 2016, Vol.36 (2), p.152-158
2016
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Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
Korean journal for food science of animal resources, 2015, Vol.35 (2), p.258-264
2015
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Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
Korean journal for food science of animal resources, 2015-01, Vol.35 (2), p.258-264
2015
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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean journal for food science of animal resources, 2016-10, Vol.36 (5), p.665-670
2016
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