Food Science Of Animal Resources

Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4 degrees C

Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder

Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Construction of a Bile-responsive Expression System in Lactobacillus plantarum

Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages