비SCI
2015~2022년
작성자
admmusclefood
작성일
2025-12-31
조회
86
| 연도 | 저자 | 제목 | 저널 |
| 2022 | Lee et al. | Consideration for safety management of cultured meat in Korea | Food and Life. 2022(1):e3 |
| 2021 | Lee et al. | 동물복지 사육환경이 두 육계 품종의 가슴육 및 다리육의 대사체학적 특성에 미치는 효과 | 한국가금학회지. 48(4):239-253 |
| 2020 | Lee et al. | 아질산염의 재발견 | 축산식품과학과 산업. 9(2):53-57 |
| 2019 | Lee et al. | 02. 세계 농식품산업 동향 - 세계 대체육류 개발 동향 | 세계농업. 2019 3월호 |
| 2019 | Yoon et al. | Future Business Direction of Korean Native Chicken: Farmer and Processor Perspectives | Korean J. Poult. Sci. 47(1):47-53 |
| 2018 | Nam et al. | Quality comparision between imported hams from black and white pigs available in the market | Korean Journal of Agricultural Science. 45(4):799-809 |
| 2018 | Lee et al. | Management and Shelf-life of Dry-aged Beef | 축산식품과학과 산업. 7(2):2-9 |
| 2018 | Lee et al. | Comparative analysis of meat quality traits of new strains of native chickens for samgyetang | Korean J. Poult. Sci. 45(3):175-182 |
| 2018 | Kim et al. | Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds | Korean J. Poult. Sci. 45(2):125-135 |
| 2018 | Choe et al. | Storage stability of dry-aged beef: the effects of the packaging method and storage temperature | Korean Journal of Agricultural Science 45(2):1-8 |
| 2018 | Jung et al. | The application of meat alternative and ingredients for meat and processed meat industry. | 축산식품과학과 산업. 7(1):2-11 |
| 2018 | Kim et al. | Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage | Korean J. Food Sci. Technol. 50(2):165-171 |
| 2017 | Lee et al. | Value-addition of low-marbled beef dry aging | 축산식품과학과 산업. 6(1):72-79 |
| 2017 | Yong et al. | Application of atmospheric pressure plasma on improvement of meat safety and processing procedure | 축산식품과학과 산업. 6(1):55-62 |
| 2017 | Woo et al. | Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods | Korean J. Food Preserv. 24(7):908-914 |
| 2017 | Kim et al. | Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin | Korean J. Food Nutr. 30(2):290-296 |
| 2016 | Kim et al. | Effect of atmospheric pressure plasma on the quality of commercially available sunsik. | J. Food Hyg. Saf. 31(5):375-379 |
| 2016 | Lee et al. | E Quality attributes of fat-free sausage made of chicken breast and liquid egg white. | Korean J. Food Nutr. 29(4):449-455 |
| 2016 | Lakshani et al. | Comparison of quality traits of breast meat from commercial broilers and spent hens in Sri Lanka. | Korean J. Poult. Sci. 43(2):55-61 |
| 2016 | Karunanayaka et al. | Prevalence of pale, soft, exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. J. Anim. Sci. Technol. | J. Anim. Sci. Technol. 58:27 |
| 2016 | Kim et al. | The effect of aging on the quality of Semimembranosus muscle from Hanwoo. | CNU J. Agric. Sci. 43(1):61-71 |
| 2015 | Lee et al. | The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo. | Korean J. Food Nutr. 28(6):1019-1025 |
| 2015 | Kim et al. | Housewives’ Awareness of the Quality Attributes for Korean Native Chickens. | Korean J. Poult. Sci. 42(4):275-283 |
| 2015 | Kim et al. | Effects of electron beam irradiation and high-pressure treatment with citrus peel extract on the microbiological, Chemical and sensory qualities of marinated chicken breast meat. | Korean J. Poult. Sci. 42(3):215-221 |
| 2015 | Lee et al. | Quality improvement of strip loin from Hanwoo with low quality grade by dry aging. | Korean J. Food Nutr. 28(3):415-421 |
| 2015 | Lee et al. | Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat. | CNU J. Agric. Sci. 42(2):131-139 |
| 2015 | Jung et al | Influence of bone fracture incidence on the quality of pork semimembranous muscle. | CNU J. Agric. Sci. 42(2):125-129 |
| 2015 | Jung et al | Comparison of pH, water holding capacity and color among meats from Korean native chickens. | Korean J. Poult. Sci. 42(1):101-108 |
| 2015 | Seo et al. | Construction of genetic linkage map using Microsatelite and SNP markers in Korean native chicken. | Korean J. Poult. Sci. 42(1):77-86 |
| 2015 | Lee et al. | Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo. | CNU J. Agric. Sci. 42(1):47-51 |
| 2015 | Lee et al. | Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea. | Korean J. Poult. Sci. 42(1)53-62 |
| 2015 | Choi et al. | Discrimination of the commercial Korean native chicken population using microsatellite markers. | J. Anim. Sci. Technol. 57(2):1-8 |
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