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Food Science of Animal Resources

【机译】：动物资源食品科学

ISSN：-
出版周期：Bimonthly
语言：English

起始发布年份：2019
出版者：Seoul, Korea : Korean Society for Food Science of Animal Resources, [2019]-
出版地：Korea (South)

NLM刊名缩写：Food Sci Anim Resour

数据库引入：PubMed: v39n1, Feb. 2019-, PMC

MeSH词表主题词：Food Technology*; Meat Products*; Poultry Products

备注：Also issued in print. Description based on: Vol. 39, no. 1 (Feb. 2019); title展开▼

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1.Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review

机译：预防和治疗人类和动物新生儿轮状病毒腹泻的鸡卵黄抗体（IgY）：简要综述。
- 作者：Hlaing Myat Thu;Theingi Win Myat;Mo Mo Win;Kyaw Zin Thant;Shofiqur Rahman;Kouji Umeda;Sa Van Nguyen;Faustino C. Icatlo Jr.;Kyoko Higo-Moriguchi;Koki Taniguchi;Takao Tsuji;Keiji Oguma;Sang Jong Kim;Hyun Suk Bae;Hyuk Joon Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- Rotavirus diarrhea disease neonates oral passive immunotherapy IgY;
2.Carcass and Meat Characteristics and Gene Expression in Intramuscular Adipose Tissue of Korean Native Cattle Fed Finishing Diets Supplemented with 5 Palm Oil

机译：补充5％棕榈油的韩国土产牛饲育日粮的肌内脂肪组织体和肉的特性及基因表达
- 作者：Sungkwon Park;Zhang Yan;Changweon Choi;Kyounghoon Kim;Hyunjeong Lee;Youngkyoon Oh;Jinyoung Jeong;Jonggil Lee;Stephen B. Smith;Seongho Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- adipose tissue fatty acids gene expression palm oil stearoyl-coenzyme A desaturase;
3.Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

机译：红曲霉和乳酸的添加对冷藏过程中无亚硝酸盐乳剂香肠颜色和品质特性的影响
- 作者：Pil-Nam Seong;Hoa Van Ba;Yoon-Seok Kim;Sun-Moon Kang;Soo-Hyun Cho;Jin-Hyoung Kim;Beom-Young Park;Geun-Ho Kang;Sung-Sil Moon;Hyun-Woo Seo
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- Monascus Laccaic acid sausage color;
4.Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk Cheese Minced Meat and Chicken Meat Samples

机译：从生牛奶奶酪肉末和鸡肉样品中分离出的金黄色葡萄球菌菌株的分子分型和抗菌敏感性
- 作者：Hayriye Yeşim Can;Mehmet Elmalı;Alper Karagöz
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- Staphylococcus aureus antimicrobial susceptibility nuc raw milk minced meat;
5.Changes in the Total Lipid Neutral Lipid Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing a Dry-Cured Meat Product

机译：干肉制品Pastırma加工过程中磷脂馏分的总脂质中性脂质磷脂和脂肪酸组成的变化
- 作者：Muhammet Irfan Aksu;Mehmet Dogan;Ahmet Necdet Sirkecioglu
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- Pastırma phospholipid fraction fatty acid composition PUFA n-6-3 ΣPUFA/ΣSFA moisture pH colour;
6.Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

机译：韩国蓝壳蛋的理化和功能表征
- 作者：Joko Sujiwo;Dongwook Kim;Ji-Yeol Yoon;Hanna Kim;Jung-Soo Kim;Sung-Ki Lee;Aera Jang
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- blue-shelled egg egg quality shell thickness α-glucosidase inhibition activity;
7.Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

机译：超临界二氧化碳和有机溶剂处理脱脂牛肝的营养品质和理化特性
- 作者：Sung-Won Kang;Hye-Min Kim;M. Shafiur Rahman;Ah-Na Kim;Han-Sul Yang;Sung-Gil Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- bovine liver quality characteristics supercritical carbon dioxide organic solvent defatted;
8.Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

机译：含棕榈仁粕替代玉米粕的猪饲喂日粮中冷冻猪肉的质量
- 作者：Jeong Yeon An;Hae In Yong;So Yeon Kim;Han Bit Yoo;Yoo Yong Kim;Cheorun Jo
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- diet meat quality palm kernel meal pork;
9.Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

机译：含发酵胡椒粉的冰淇淋的物理和感官特性
- 作者：Su-Jung Yeon;Ji-Han Kim;Go-Eun Hong;Woojoon Park;Soo-Ki Kim;Han-Geuk Seo;Chi-Ho Lee
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- fermented pepper ice cream unpungent pepper sensory analysis functional dessert;
10.Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

机译：产蛋鸡糜的捆束类型和替代对仿制蟹肉质量特性的影响
- 作者：Sang-Keun Jin;Jung-Seok Choi;Gap-Don Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- Surimi imitation crabsticks bundling type spent laying hen;
11.Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment

机译：热处理使牛奶蛋白变性的实验与模型研究
- 作者：Fang Qian;Jiayue Sun;Di Cao;Yanfeng Tuo;Shujuan Jiang;Guangqing Mu
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- whey protein casein heat treatment thermal denaturation;
12.Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

机译：双乳包封的鲍鱼水解物对新鲜奶酪理化和感官特性的影响
- 作者：HeeJeong Choi;Soo-Jin Kim;Sang-Yoon Lee;Mi-Jung Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- double emulsion fresh cheese salt enhancer abalone hydrolysate;
13.Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

机译：小麦新芽和大豆分离蛋白对早餐香肠品质特性的综合影响
- 作者：Cheol-Won Lee;Tae-Kyung Kim;Ko-Eun Hwang;Hyun-Wook Kim;Young-Boong Kim;Cheon-Jei Kim;Yun-Sang Cho
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- WSP ISP physico-chemical property sensory evaluation breakfast sausage;
14.Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

机译：莲（（Nelumbo nucifera）根茎作为熟香肠中的抗氧化膳食纤维：对理化和感官特性的影响
- 作者：Youn-Kyung Ham;Ko-Eun Hwang;Dong-Heon Song;Yong-Jae Kim;Dong-Jin Shin;Kyung-Il Kim;Hye-Jin Lee;Na-Rae Kim;Cheon-Jei Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- antioxidant dietary fiber emulsion sausage lipid oxidation lotus rhizome;
15.Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

机译：几种酶对干酪乳清中乳清蛋白水解物的多肽分析和生物活性
- 作者：Renda Kankanamge Chaturika Jeewanthi;Myeong Hee Kim;Na-Kyoung Lee;Yoh Chang Yoon;Hyun-Dong Paik
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- whey protein hydrolysates protease S proteolytic activity bioactive peptides;
16.Comparative Study on Compositions and Functional Properties of Porcine Chicken and Duck Blood

机译：猪鸡鸭血成分和功能特性的比较研究
- 作者：Supaluk Sorapukdee;Supawadee Narunatsopanon
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- blood animal by-product chemical composition heme iron functional property;
17.Effect of Black Rice Powder on the Quality Properties of Pork Patties

机译：黑米粉对猪肉馅饼品质特性的影响
- 作者：Sin-Young Park;Jong-Wan Lee;Gye-Woong Kim;Hack-Youn Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- black rice pork patties meat product;
18.Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

机译：不同水平的乙醇提取番茄粉的抗氧化活性评价及其在猪肉馅饼中的应用
- 作者：Hyeong Sang Kim;Koo Bok Chin
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- tomato ethanol extract antioxidant activity antimicrobial activity ethanol concentration pork patty;
19.Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets

机译：巴基斯坦市场上婴儿配方奶粉品牌中黄曲霉毒素M1和重金属的测定
- 作者：Saeed Akhtar;Muhammad Arif Shahzad;Sang-Ho Yoo;Amir Ismail;Aneela Hameed;Tariq Ismail;Muhammad Riaz
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- aflatoxin M1 heavy metals permissible milk;
20.Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage

机译：柿子皮提取物对生猪肉的冷藏过程中脂质和蛋白质氧化的影响
- 作者：Ju-Hui Choe;Hack-Youn Kim;Cheon-Jei Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- persimmon peel plant basis antioxidant lipid oxidation protein oxidation pork patties;
21.Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

机译：利用响应面法优化制造条件以提高咖啡补充牛奶饮料的储存稳定性
- 作者：Sung-Il Ahn;Jun-Hong Park;Jae-Hoon Kim;Duk-Geun Oh;Moojoong Kim;Donghwa Chung;Jin-Woo Jhoo;Gur-Yoo Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- coffee emulsification shelf-life RSM;
22.Prevalence and Comparing of Some Microbiological Properties Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

机译：土耳其生产的有机和常规原料奶的某些微生物学特性体细胞计数和抗生素残留的患病率和比较
- 作者：Bayram Ürkek;Mustafa Şengül;Tuba Erkaya;Vecihi Aksakal
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- organic milk conventional milk somatic cell count microbiological properties antibiotic residue;
23.Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

机译：短期腌制和盐分水平对煮熟的鸡胸肉粉红色发育的影响
- 作者：Jong Youn Jeong
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- ground chicken breast NaCl pink color pigment properties;
24.Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

机译：皂角林的功效。乳状猪肉香肠的理化性质摘录
- 作者：Sang-Keun Jin;Han-Sul Yang;Jung-Seok Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- Gleditsia sinensis Lam. physical properties DPPH radical scavenging activity anti-microbial activity;
25.Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

机译：菠菜为亚硝酸盐来源对菠菜色泽的影响
- 作者：Tae-Kyung Kim;Young-Boong Kim;Ki-Hong Jeon;Jong-Dae Park;Jung-Min Sung;Hyun-Wook Choi;Ko-Eun Hwang;Yun-Sang Choi
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- spinach pre-converted nitrite cured meat redness;
26.Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

机译：红甜菜和抗坏血酸预转化亚硝酸盐对肉乳品质特性的影响
- 作者：Yun-Sang Choi;Tae-Kyung Kim;Ki-Hong Jeon;Jong-Dae Park;Hyun-Wook Kim;Ko-Eun Hwang;Young-Boong Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- red beet ascorbic acid pre-converted nitrite emulsion system redness;
27.The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

机译：丁香提取物的应用可保护中式香肠免于氧化和质量下降
- 作者：Huiyun Zhang;Xinyan Peng;Xinling Li;Jingjuan Wu;Xinyu Guo
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- clove Chinese-style sausage oxidation stability color texture;
28.Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

机译：韩国冷鸭肉中微生物和放射性污染的评估以及电子束的应用以提高质量
- 作者：Kyung-A An;Yunhee Jo;Muhammad Sajid Arshad;Gui-Ran Kim;Cheorun Jo;Joong-Ho Kwon
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- cold duck meat microbial contamination radioactive contamination DEFT/APC electron beam irradiation;
29.Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles

机译：两步法调节β-乳球蛋白纳米粒子理化性质的研究进展
- 作者：Ho-Kyung Ha;Gyeong-Won Nam;Dongwoo Khang;Sung Jean Park;Mee-Ryung Lee;Won-Jae Lee
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- β-lactoglobulin nanoparticle two-step temperature process conformational change;
30.Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

机译：辅以咖啡提取物的牛奶饮料产品的定性特征和保质期的确定
- 作者：Ji-Woo Yoon;Sung-Il Ahn;Ha-Na Kim;Jun-Hong Park;Sun-Young Park;Jae-Hoon Kim;Duk-Geun Oh;Jin-Woo Jhoo;Gur-Yoo Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- milk beverage coffee peroxide value shelf-life Arrhenius equation;
31.Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium

机译：诱导间谍转录充当鼠伤寒沙门氏菌包膜应力的传感器
- 作者：Seon Mi Jeong;Hwa Jeong Lee;Yoon Mee Park;Jin Seok Kim;Sang Dae Lee;Iel Soo Bang
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- envelope stress extracytoplasmic chaperone Salmonella Spy;
32.Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

机译：乳酸钙对小腿骨提取物理化特性的影响
- 作者：Jung-Seok Choi;Sang-Keun Jin;Yeong-Seok Choi;Jin-Kyu Lee;Ji-Taek Jung;Yang-Il Choi;Hyun-Joo Lee;Jae-Joon Lee
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- calcium lactate shank bone extract sensory total microbial counts;
33.Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources

机译：使用最大平衡模型的响应面方法：对韩国动物资源食品科学杂志中数据集的重新分析
- 作者：Sungsue Rheem;Insoo Rheem;Sejong Oh
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- response surface methodology lack of fit second-order model fullest balanced model optimization search on a grid;
34.Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk

机译：用于控制牛奶中李斯特菌生长的李斯特菌噬菌体的分离和鉴定
- 作者：Sunhee Lee;Min Gon Kim;Hee Soo Lee;Sunhak Heo;Mirae Kwon;GeunBae Kim
- 期刊名称：《Food Science of Animal Resources》 | 2017年第2期
- bacteriophage Listeria monocytogenes inhibition milk biocontrol;
35.Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix

机译：复杂食物基质中生物发光植物乳杆菌的监测
- 作者：Gi-Seong Moon;Arjan Narbad
- 期刊名称：《Food Science of Animal Resources》 | 2017年第1期
- bioluminescence luciferase monitoring Lactobacillus plantarum complex matrix;
36.Comparison of Drying Yield Meat Quality Oxidation Stability and SensoryProperties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

机译：干燥产量肉品质氧化稳定性和感官的比较不同老化条件下切成骨的壳腰肉的性质
- 作者：Soohyun Cho;Sun-Moon Kang;Yun-Seok Kim;Young-Chun Kim;Hoa Van Ba;Hyun-Woo Seo;Eun-Mi Lee;Pil-Nam Seong;Jin-Hyoung Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- dry aging Hanwoo beef meat quality storage stability sensory property;
37.Effects of Lactobacillus helveticus Fermentation on theCa2+ Release and Antioxidative Properties of Sheep BoneHydrolysate

机译：瑞士乳杆菌发酵对酵母菌的影响绵羊骨骼中Ca2 +的释放和抗氧化特性水解物
- 作者：Keguang Han;Jing Cao;Jinghui Wang;Jing Chen;Kai Yuan;Fengping Pang;Shaopeng Gu;Nairui Huo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- sheep bone enzymatic hydrolysis Lactobacillus helveticus ionic calcium antioxidant activity oligopeptide;
38.Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-freeInjection of Foot-and-Mouth Disease Vaccine

机译：使用无针透皮减少猪肉Car体的病变发生率注射口蹄疫疫苗
- 作者：Eun Young Ko;Jaesung Cho;Jin Ho Cho;Kyung Jo;Seung Hwan Lee;Yoon Ji Chung;Samooel Jung
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- foot-and-mouth disease vaccine lesions abnormal meat needle-free injection;
39.Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and ProbioticLactobacillus plantarum NK181

机译：人参提取物粉和益生菌对酸奶的品质评价植物乳杆菌NK181
- 作者：Hye Ji Jang;Jieun Jung;Hyung-Seok Yu;Na-Kyoung Lee;Hyun-Dong Paik
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- ginseng probiotic yogurt Lactobacillus plantarum NK181 physicochemical property antioxidant activity;
40.Anti-proliferative Effect of a Novel Anti-oxidative Peptide in HanwooBeef on Human Colorectal Carcinoma Cells

机译：新型抗氧化肽在韩宇中的抗增殖作用牛肉对人结肠直肠癌细胞的影响
- 作者：Hye-Jin Kim;Se-Ran Yang;Aera Jang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- Hanwoo beef antioxidant peptide anti-proliferative effect mitogen - activated protein kinases human colorectal carcinoma cells;
41.Effects of Calcium Powder Mixtures and Binding Ingredients asSubstitutes for Synthetic Phosphate on the Quality Properties of Ground PorkProducts

机译：钙粉混合物和结合成分的影响合成磷酸盐代替猪肉末的品质特性产品展示
- 作者：Min Guk Cho;Jong Youn Jeong
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- ground pork products oyster shell powder egg shell powder phosphate replacer ingredients;
42.Development of Hydrogels to Improve the Safety ofYukhoe (Korean Beef Tartare) by Reducing PsychrotrophicListeria monocytogenes Cell Counts on Raw BeefSurface

机译：开发水凝胶以提高安全性减少精神病的Yukhoe（韩国牛肉T）生牛肉上的李斯特菌李斯特菌细胞计数表面
- 作者：Hyemin Oh;Sejeong Kim;Soomin Lee;Jimyeong Ha;Jeeyeon Lee;Yukyung Choi;Yewon Lee;Yujin Kim;Yeongeun Seo;Yohan Yoon
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- antimicrobial hydrogel patch natural antibiotic agent Listeria monocytogenes Yukhoe;
43.Antioxidant Activity of Gamma-Irradiated Asparaguscochinchinensis (Asparagi radix) (Lour.) Merr. Extract andInhibition Effect on Lipid Oxidation of Emulsion-Type PorkSausage

机译：伽玛辐照芦笋的抗氧化活性Cochinchinensis（Asparagi radix）（Lour。）Merr。提取并乳状猪肉对脂质氧化的抑制作用香肠
- 作者：Young Ho Cho;Myung-Soon Yang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- Asparagus cochinchinensis (Asparagi radix) Asparagi radix extract emulsion type sausage antioxidant effects gamma irradiation;
44.Effect of Allium hookeri Root on PhysicochemicalLipid and Protein Oxidation of Longissimus Dorsi MuscleMeatball

机译：胡葱根对理化作用的影响背最长肌肌肉的脂质和蛋白质氧化肉丸
- 作者：Dong-kyu Yoon;Ji-Han Kim;Won-Young Cho;Da-Som Ji;Ha-Jung Lee;Jung-Ho Kim;Chi-Ho Lee
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- Allium hookeri meatball storage lipid oxidation protein oxidation;
45.Predicting Shelf-life of Ice Cream by AcceleratedConditions

机译：通过加速预测冰淇淋的保质期条件
- 作者：Jung-Min Park;Jong-Ho Koh;Jin-Man Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- shelf life ice cream accelerated test;
46.In Vitro Immune-Enhancing Activity of Ovotransferrinfrom Egg White via MAPK Signaling Pathways in RAW 264.7Macrophages

机译：卵转铁蛋白的体外免疫增强活性通过RAW 264.7中的MAPK信号通路从蛋清中提取巨噬细胞
- 作者：Jae Hoon Lee;Dong Uk Ahn;Hyun-Dong Paik
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- egg white protein ovotransferrin immune-enhancing activity MAPK pathway RAW 264.7 macrophage;
47.Contamination Level of Hygiene Indicator and Prevalence of FoodbornePathogens in Retail Beef in Parallel with Market Factor

机译：卫生指标的污染水平和食源性流行与市场因素平行的零售牛肉中的病原体
- 作者：Il-Byeong Kang;Dong-Hyeon Kim;Dana Jeong;Hyunsook Kim;Kun-Ho Seo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- meat market HACCP (Hazard Analysis Critical Control Point) processing condition hygienic indicator bacteria foodborne pathogens;
48.Determining the Optimal Level of Natural Calcium Powders and WheyProtein Concentrate Blends as Phosphate Replacers in Cooked Ground PorkProducts

机译：确定天然钙粉和乳清的最佳含量浓缩蛋白可作为煮熟猪肉中的磷酸盐替代品产品展示
- 作者：Jong Youn Jeong
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- ground pork products oyster shell powder egg shell powder whey protein concentrate phosphate replacer;
49.Changes in Total Plate Counts and Quality of Pig Small Intestine byDifferent Washing and Packaging Methods

机译：猪小肠总板数和品质的变化。不同的洗涤和包装方法
- 作者：Geunho Kang;Pil-Nam Seong;Hoa Van Ba;Sungsil Moon;Soohyun Cho;Beom-Young Park;Sun-Moon Kang;Hyoung-Joo Ham;Dayae Kim;Kyoungmi Park
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- pig small intestine total plate counts packaging acetic acid;
50.Effects of Queso Blanco Cheese Containing Bifidobacteriumlongum KACC 91563 on the Intestinal Microbiota and Short ChainFatty Acid in Healthy Companion Dogs

机译：含有双歧杆菌的Queso Blanco奶酪的功效longum KACC 91563对肠道菌群和短链的影响健康伴侣狗中的脂肪酸
- 作者：Ho-Eun Park;Ye Jin Kim;Kyung-Hyo Do;Jae Kwang Kim;Jun-Sang Ham;Wan-Kyu Lee
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- probiotics Queso Blanco cheese Bifidobacterium longum KACC 91563 dog;
51.Production of Bone Broth Powder with Spray Drying Using ThreeDifferent Carrier Agents

机译：三种喷雾干燥生产骨汤粉。不同的载体代理商
- 作者：Ergezer Haluk;Kara Yeliz;Özünlü Orhan
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- bone broth encapsulation spray-dryer;
52.Comparison of Blood Loss and Meat Quality Characteristics in KoreanBlack Goat Subjected to Head-Only Electrical Stunning or withoutStunning

机译：韩国人失血和肉质特征比较黑山羊受到头顶电击晕或不受到电击晕惊艳的
- 作者：Allah Bakhsh;Ishamri Ismail;Young-Hwa Hwang;Jung-Gyu Lee;Seon-Tea Joo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- goat meat non-stunned stunning meat quality slaughter method;
53.Bioaccessibility of β-Lactoglobulin Nanoemulsions ContainingCoenzyme Q10: Impact of Droplet Size on the Bioaccessibility ofCoenzyme Q10

机译：含β-乳球蛋白纳米乳的生物可及性辅酶Q10：液滴大小对生物的可及性的影响辅酶Q10
- 作者：Ho-Kyung Ha;Mee-Ryung Lee;Won-Jae Lee
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- β-lactoglobulin nanoemulsion coenzyme Q10 droplet size bioaccessibility;
54.The Relationship between Muscle Fiber Composition and PorkTaste-traits Assessed by Electronic Tongue System

机译：肌肉纤维成分与猪肉的关系电子舌系统评估的味觉特征
- 作者：Young-Hwa Hwang;Ishamri Ismail;Seon-Tea Joo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- pork taste electronic taste-traits electronic tongue system nucleotide compounds fiber type composition;
55.Isolation of a Lactococcus lactis Strain ProducingAnti-staphylococcal Bacteriocin

机译：产乳酸乳球菌菌株的分离抗葡萄球菌细菌素
- 作者：Jung-Mo Yang;Gi-Seong Moon
- 期刊名称：《Food Science of Animal Resources》 | 2018年第6期
- bacteriocin Lactococcus lactis Staphylococcus aureus kimchi bactericidal action;
56.The Incidence of Muscle Abnormalities in Broiler Breast Meat –A Review

机译：肉鸡胸肉肌肉异常的发生率–回顾
- 作者：Xi Huang;Dong Uk Ahn
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- broiler muscle abnormalities histopathological characteristics biochemical changes meat quality;
57.Prevalence Serotype Diversity Genotype and Antibiotic Resistance ofListeria monocytogenes Isolated from Carcasses and Human inKorea

机译：患病率血清型多样性基因型和抗生素耐药性从屠体和人体内分离出单核细胞增生李斯特菌韩国
- 作者：Hyemin Oh;Sejeong Kim;Soomin Lee;Heeyoung Lee;Jimyeong Ha;Jeeyeon Lee;Yukyung Choi;Kyoung-Hee Choi;Yohan Yoon
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- Listeria monocytogenes slaughterhouse epidemiological analysis molecular typing antibiotic;
58.Effects of Fat Reduction on the Stability MicrostructureRheological and Color Characteristics of White-Brined Cheese Emulsion withDifferent Emulsifying Salt Amounts

机译：减脂对稳定性微结构乳白干酪乳化液的流变学和颜色特性不同的乳化盐量
- 作者：Müge Urgu;Sevcan Unluturk;Nurcan Koca
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- reduced-fat cheese emulsions cheese powder rheology microstructure;
59.Comparative Genome Analysis and Evaluation of ProbioticCharacteristics of Lactobacillus plantarum Strain JDFMLP11

机译：益生菌的比较基因组分析和评估植物乳杆菌JDFM菌株的特性LP11
- 作者：Jaeyoung Heo;Donghyun Shin;Sung Yong Chang;Paul Bogere;Mi Ri Park;Sangdon Ryu;Woong Ji Lee;Bohyun Yun;Hak Kyo Lee;Younghoon Kim;Sangnam Oh
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- probiotics L. plantarum genome analysis gut health;
60.Evaluation of Cudrania tricuspidata Leaves onAntioxidant Activities and Physicochemical Properties of PorkPatties

机译：Cu木叶的评价猪肉的抗氧化活性和理化特性肉饼
- 作者：Tran Van Cuong;Koo Bok Chin
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- antioxidant activity Cudrania tricuspidata lipid oxidation phytochemical components pork patties;
61.Effect of Egg Albumen Vegetable Oil Corn Bran and Cooking Methodson Quality Characteristics of Chicken Nuggets Using Response SurfaceMethodology

机译：鸡蛋蛋白植物油玉米糠和烹饪方法的作用响应面的鸡块品质特性研究方法
- 作者：Ashok Kumar Pathera;Charanjit Singh Riar;Sanjay Yadav;Pradeep Kumar Singh
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- chicken nuggets cooking methods response surface methodology sensory quality;
62.Quality and Lactic Acid Bacteria Diversity of Pork Salami ContainingKimchi Powder

机译：猪肉香肠的品质和乳酸菌多样性。泡菜粉
- 作者：Ji Yeol Yoon;Dongwook Kim;Eun-Bae Kim;Sung-Ki Lee;Mooha Lee;Aera Jang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- kimchi pork salami lactic acid bacteria microbial community quality characteristics;
63.Effect of Buckwheat (Fagopyrum esculentum) Powder onthe Physicochemical and Sensory Properties of Emulsion-typeSausage

机译：荞麦粉对荞麦的影响型乳液的理化特性香肠
- 作者：Sol-Hee Lee;Gye-Woong Kim;Juhui Choe;Hack-Youn Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- buckwheat dietary fiber physicochemical property emulsion sausage;
64.Effect of Ground Chopi (Zanthoxylum piperitum) onPhysicochemical Traits and Microbial Community of Chicken Summer Sausage duringManufacture

机译：地面猪排对花椒的影响夏季鸡夏季香肠的理化性状和微生物群落。制造
- 作者：Dicky Tri Utama;Jongbin Park;Dong Soo Kim;Eun Bae Kim;Sung Ki Lee
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- high-throughput sequencing microbial community spent layer meat summer sausage Zanthoxylum piperitum;
65.Comparison of Meat Quality Characteristics of Wet- and Dry-aging PorkBelly and Shoulder Blade

机译：干湿猪肉的肉质特征比较腹部和肩Blade骨
- 作者：Young-Hwa Hwang;Nahar Sabikun;Ishamri Ismail;Seon-Tea Joo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- dry-aged pork pork aging dry aging wet aging pork quality;
66.Effects of Deep Freezing Temperature for Long-term Storage on QualityCharacteristics and Freshness of Lamb Meat

机译：深冻温度长期保存对品质的影响羊肉的特征和新鲜度
- 作者：Mi-Jung Choi;Tolibovich Abduzukhurov;Dong Hyeon Park;Eun Jeong Kim;Geun-Pyo Hong
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- lamb deep freezing low temperature storage quality freshness;
67.Effects of Pre-cooking Methods on Quality Characteristics of ReheatedMarinated Pork Loin

机译：预煮方法对再热质量特征的影响腌猪里脊
- 作者：Tae-Kyung Kim;Ko-Eun Hwang;Young-Boong Kim;Ki-Hong Jeon;Kyoung-Hoan Leem;Yun-Sang Choi
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- marinated pork loin superheated steam cooking methods reheating frozen;
68.Quality Characteristics of Functional Fermented Sausages Added withEncapsulated Probiotic Bifidobacterium longum KACC91563

机译：添加功能性香肠的质量特征封装的益生菌长双歧杆菌KACC91563
- 作者：Min-Yu Song;Hoa Van-Ba;Won-Seo Park;Ja-Yeon Yoo;Han-Byul Kang;Jin-Hyoung Kim;Sun-Moon Kang;Bu-Min Kim;Mi-Hwa Oh;Jun-Sang Ham
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- fermented sausages probiotics biogenic amine sensory quality;
69.Physicochemical Properties of Liquid Infant Formula Stored atDifferent Temperatures

机译：储存在的婴儿配方奶粉的理化特性不同温度
- 作者：Chan Won Seo;Shik Hong;Yong Kook Shin;Shin Ho Kang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- liquid infant formula storage temperature 5-hydroxymethylfurfural Maillard reaction rheological properties;
70.Isolation and Characterization of an Anti-listerial Bacteriocin fromLeuconostoc lactis SD501

机译：一株抗利斯特氏菌的分离与鉴定乳酸隐球菌SD501
- 作者：In-Chan Hwang;Ju Kyoung Oh;Sang Hoon Kim;Sejong Oh;Dae-Kyung Kang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- Leuconostoc lactis bacteriocin Listeria monocytogenes;
71.Utilization of the Crust from Dry-aged Beef to Enhance Flavor of BeefPatties

机译：利用干牛肉的结皮增强牛肉的风味肉饼
- 作者：Bumjin Park;Hae In Yong;Juhui Choe;Cheorun Jo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- beef patty crust dry-aged beef electronic nose sensory evaluation;
72.The Effects of Natural Antioxidants on Protein Oxidation LipidOxidation Color and Sensory Attributes of Beef Patties during Cold Storage at4℃

机译：天然抗氧化剂对蛋白质氧化脂质的影响冷藏温度下牛肉馅饼的氧化颜色和感官特性。4℃
- 作者：Md. Ashrafuzzaman Zahid;Jin-Kyu Seo;Jun-Young Park;Jin-Yeon Jeong;Sang-Keun Jin;Tae-Seon Park;Han-Sul Yang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- beef patties natural antioxidants oxidation stability color stability sensory attributes;
73.Risk Assessment for Salmonellosis in Chicken in South Korea: TheEffect of Salmonella Concentration in Chicken atRetail

机译：韩国鸡沙门氏菌病的风险评估：鸡沙门氏菌浓度的影响零售
- 作者：Jaewoon Jeong;Jung-Whan Chon;Hyunsook Kim;Kwang-Young Song;Kun-Ho Seo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- predictive microbiology risk analysis chicken Salmonella quantitative microbial risk assessment;
74.Prevalence of Antibiotic Residues and Antibiotic Resistance inIsolates of Chicken Meat in Korea

机译：抗生素残留率和抗生素耐药性韩国鸡肉的分离株
- 作者：Hyo-Ju Lee;Seung-Hak Cho;Dasom Shin;Hui-Seung Kang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- antibiotic residues antibiotic resistance antibiotic usage chicken meat LC-MS/MS;
75.Antimicrobial Activity of a Bacteriocin Produced byEnterococcus faecalis KT11 against Some Pathogens andAntibiotic-Resistant Bacteria

机译：产生的细菌素的抗菌活性粪肠球菌KT11对某些病原体和抗生素耐药菌
- 作者：Hilal Seval Abanoz;Buket Kunduhoglu
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- antimicrobial peptides bacteriocin Enterococcus faecalis Kargı Tulum cheese;
76.The Influence of Hen Aging on Eggshell Ultrastructure and ShellMineral Components

机译：母鸡衰老对蛋壳超微结构和蛋壳的影响矿物成分
- 作者：Ji-Ae Park;Sea-Hwan Sohn
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- aging eggshell ultrastructure eggshell components ions chicken;
77.Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty AcidProfile of Korean Native Black Goats

机译：饲喂紫花苜蓿对肉品质和脂肪酸的影响韩国本土黑山羊的资料
- 作者：Young-Hwa Hwang;Allah Bakhsh;Ishamri Ismail;Jung-Gyu Lee;Seon-Tea Joo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- Korean native black goat goat meat quality fatty acid profile alfalfa goat feed;
78.The Dry-aging and Heating Effects on Protein Characteristics of BeefLongissiumus Dorsi

机译：干燥和加热对牛肉蛋白质特性的影响Longissimus Dorsi
- 作者：Ji-Han Kim;Ha-Jung Lee;Dong-Min Shin;Tae-Kyung Kim;Young-Boong Kim;Yun-Sang Choi
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- dry-aging cooking digestibility beef aggregation hydrophobicity;
79.Nondestructive Estimation of Lean Meat Yield of South Korean PigCarcasses Using Machine Vision Technique

机译：韩国猪瘦肉产量的无损估计使用机器视觉技术的屠体
- 作者：Santosh Lohumi;Collins Wakholi;Jong Ho Baek;Byeoung Do Kim;Se Joo Kang;Hak Sung Kim;Yeong Kwon Yun;Wang Yeol Lee;Sung Ho Yoon;Byoung-Kwan Cho
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- pork grading lean meat percentage quality measurement VCS2000 automation;
80.Comparison of Physicochemical Properties between Standard and SowPork

机译：标准品与母猪的理化特性比较猪肉
- 作者：Gye-Woong Kim;Hack-Youn Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第5期
- sow pork standard pork physicochemical properties;
81.Determination of Shelf Life Model of Pork Cutlet and Pork Lard duringAccelerated Storage Conditions

机译：猪排和猪油货架期保质期模型的确定。加速储存条件
- 作者：Jung-Min Park;Su-Han Lee;Jong-Ho Koh;Jin-Man Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- shelf life pork cutlet pork lard;
82.Effect of High-pressure Processing on the Quality Characteristics andShelf-life Stability of Hanwoo Beef Marinated with VariousSauces

机译：高压处理对质量特性和性能的影响腌制韩宇牛肉的保质期稳定性酱料
- 作者：Yong An Kim;Hoa Van Ba;Dashmaa Dashdorj;Inho Hwang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- marination sauce beef amino acid shelf-life;
83.Development of Commercially Viable Method of Conjugated Linoleic AcidSynthesis Using Linoleic Acid Fraction Obtained from PorkBy-products

机译：共轭亚油酸商业可行方法的发展猪肉中亚油酸馏分的合成副产品
- 作者：Sung Yeoul Yoon;Da Young Lee;On You Kim;Seung Yun Lee;Sun Jin Hur
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- conjugated linoleic acid by-products of pork fraction synthesis;
84.Influence of Cooking Storage Period and Re-heating on Production ofCholesterol Oxides in Chicken Meat

机译：烹饪贮存期和再加热对番茄产量的影响鸡肉中的胆固醇氧化物
- 作者：Juhui Choe;Joong-Seok Min;Sang-Ok Lee;Muhammad Issa Khan;Dong Gyun Yim;Mooha Lee;Cheorun Jo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- re-heating chicken meat storage period total cholesterol cholesterol oxides;
85.Identification of a Bromodomain-containing Protein 2(BRD2) Gene Polymorphic Variant and Its Effects on PorkQuality Traits in Berkshire Pigs

机译：含溴结构域蛋白2的鉴定（BRD2）基因多态性变异及其对猪肉的影响伯克希尔猪的品质特征
- 作者：Dong Ju Lee;Jung Hye Hwang;Jeongim Ha;Go Eun Yu;Seulgi Kwon;Da Hye Park;Deok Gyeong Kang;Tae Wan Kim;Hwa Chun Park;Sang Mi An;Chul Wook Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- bromodomain-containing protein 2 gene expression non-synonymous single nucleotide polymorphisms meat quality Berkshire pig;
86.Development and Validation of Predictive Model forSalmonella Growth in Unpasteurized LiquidEggs

机译：预测模型的开发与验证。未经巴氏消毒的液体中沙门氏菌的生长蛋
- 作者：Young-Jo Kim;Hye-Jin Moon;Soo-Kyoung Lee;Bo-Ra Song;Jong-Soo Lim;Eun-Jeong Heo;Hyun-Jung Park;Sung-Hwan Wee;Jin-San Moon
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- liquid whole egg liquid egg yolk liquid egg white Salmonella spp storage temperatures;
87.Effects of a Novel p.A41P Mutation in the Swine Myogenicfactor 5(MYF5) Gene on Protein Stabilizing Muscle FiberCharacteristics and Meat Quality

机译：新型p.A41P突变在猪成肌中的作用因素5（MYF5）基因稳定蛋白质肌肉纤维特征和肉质
- 作者：Youn-Chul Ryu;Eun-A Lee;Han-Ha Chai;Jong-Eun Park;Jun-Mo Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- Myogenic factor 5 (MYF5) single nucleotide polymorphism (SNP) muscle fiber characteristics lean meat content meat quality;
88.Biochemical Microbiological and Sensory Characteristics of StirredYogurt Containing Red or Green Pepper (Capsicum annuum cv.Chungyang) Juice

机译：搅拌的生化微生物和感官特性含红辣椒或青椒的酸奶（Capsicum annuum cv。忠阳）果汁
- 作者：Su-Hyun Kang;Mi-Sang Yu;Jeong-Mee Kim;Sung-Kwon Park;Chi-Ho Lee;Hong-Gu Lee;Soo-Ki Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- red pepper juice green pepper juice stirred yogurt capsaicin antioxidant activity;
89.Effects of Replacing Pork with Tuna Levels on the QualityCharacteristics of Frankfurters

机译：用金枪鱼代替猪肉对品质的影响法兰克福人的特征
- 作者：Kwang-Il Ahn;Jae-Yun Shim;Tae-Kyung Kim;Ji-Hun Choi;Hyun-Wook Kim;Dong-Heon Song;Young-Boong Kim;Ki-Hong Jeon;Yun-Sang Choi
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- tuna pork frankfurter quality characteristics emulsion stability;
90.Effect of Sea Buckthorn (Hippophae rhamnoides L.)Seed Supplementation on Egg Quality and Cholesterol of Rhode IslandRed×Fayoumi Laying Hens

机译：沙棘（沙棘）的影响补种对罗德岛州鸡蛋品质和胆固醇的影响红×法友美母鸡
- 作者：Naila Chand;Shabana Naz;Muhammad Irfan;Rifat Ullah Khan;Zia ur Rehman
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- sea buckthorn egg hens cholesterol;
91.Direct Detection of Escherichia coli Staphylococcusaureus and Salmonella spp. in Animal-derivedFoods Using a Magnetic Bead-based Immunoassay

机译：直接检测大肠杆菌葡萄球菌金黄色葡萄球菌和沙门氏菌在动物中食品使用基于磁珠的免疫分析
- 作者：Jong-Hui Kim;Jae Gyu Yoo;Jun-Sang Ham;Mi-Hwa Oh
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- foodborne pathogen Escherichia coli Staphylococcus aureus Salmonella spp immunomagnetic beads;
92.Effect of Homogenization Pressure and Supplementation with SucroseFatty Acid Ester on the Physical Properties of Dairy Cream-basedEmulsions

机译：均质压力和蔗糖补充的影响脂肪酸酯对乳基奶油基物理性能的影响乳状液
- 作者：Chan-Won Seo;Shin-Ho Kang;Yong-Kook Shin;Byoungseung Yoo
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- dairy cream emulsion sucrose fatty acid ester droplet size distribution rheological properties stability;
93.Physicochemical and Storage Characteristics of Hanwoo TteokgalbiTreated with Onion Skin Powder and Blackcurrant Powder

机译：Hanwoo Tteokgalbi的理化和贮藏特性洋葱皮粉和黑加仑粉处理
- 作者：Yoon-Kyung Chung;Jung-Seok Choi;Sung-Beom Yu;Yang-Il Choi
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- natural antioxidant onion skin powder black currant powder Tteokgalbi Hanwoo beef;
94.Effect of Chlorine Dioxide Gas Application to Egg Surface: MicrobialReduction Effect Quality of Eggs and Hatchability

机译：二氧化氯气体对蛋表面的影响：微生物降低效果鸡蛋质量和孵化率
- 作者：Hansung Chung;Hyobi Kim;Donghoon Myeong;Seongjoon Kim;Nong-Hoon Choe
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- chlorine dioxide gas egg surface antimicrobial effect egg quality hatchability;
95.Distribution of Microorganisms in Cheongyang RedPepper Sausage and Effect of Central Temperature on Quality Characteristics ofSausage

机译：青羊红中微生物的分布辣椒肠及其中心温度对辣椒品质特性的影响香肠
- 作者：Yun-Sang Choi;Su-Kyung Ku;Tae-Kyung Kim;Jong-Dae Park;Young-Chan Kim;Hee-Ju Kim;Young-Boong Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- sausage heating temperature bacterial distribution physicochemical properties yield;
96.Effects of Foot-and-mouth Disease Vaccination Location and InjectionDevice on the Incidence of Site Lesions in Pork

机译：口蹄疫疫苗接种位置和注射的影响猪肉部位病变发生装置
- 作者：Eun Young Ko;Samooel Jung;Hyun Kyu Jeong;Jeong Hee Han;Jung Ho Son
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- foot-and-mouse disease vaccine granuloma abscess economic loss;
97.Prevalence of Clostridium difficile Isolated fromBeef and Chicken Meat Products in Turkey

机译：难辨梭状芽孢杆菌的流行土耳其的牛肉和鸡肉产品
- 作者：Şeyma Şeniz Ersöz;Serap Coşansu
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- Clostridium difficile meat beef chicken antibiotic resistance;
98.Effects of Different Marination Conditions on QualityMicrobiological Properties and Sensory Characteristics of Pork Ham Cooked bythe Sous-vide Method

机译：不同腌制条件对品质的影响蒸煮猪肉火腿的微生物学和感官特性。苏维方法
- 作者：Kiyoung Jeong;Hyeonbin O;So Yeon Shin;Young-Soon Kim
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- pork marinade sous-vide microbiological safety;
99.Quality Characteristics of Low-salt Chicken Sausage Supplemented witha Winter Mushroom Powder

机译：低盐鸡肉香肠辅以质量的特点冬菇粉
- 作者：Kyung Jo;Juri Lee;Samooel Jung
- 期刊名称：《Food Science of Animal Resources》 | 2018年第4期
- winter mushroom chicken sausage low salt phosphate;
100.Effect of the Calpain System on Volatile Flavor Compounds in the BeefLongissimus lumborum Muscle

机译：钙蛋白酶系统对牛肉中挥发性风味物质的影响腰最长肌
- 作者：Jieun Yang;Dashmaa Dashdorj;Inho Hwang
- 期刊名称：《Food Science of Animal Resources》 | 2018年第3期
- beef calpain system calcium ions protein degradation volatiles;