CURRENT ISSUE: Dec 2022, Vol. 4 , No. 2

    ARTICLE

    Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans
    국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과
    Resour Sci Res 2022;4(2):67-78.
    https://doi.org/10.52346/rsr.2022.4.2.67

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    Heat Resistance Analysis of Bacillus cereus Isolated from the Tomato Farm Environments
    토마토 농가 환경에서 분리한 Bacillus cereus의 열저항성 분석
    Resour Sci Res 2022;4(2):79-85.
    https://doi.org/10.52346/rsr.2022.4.2.79

    ARTICLE

    Effect of Cherry Tomato-Paste for Nitrite Replacement on the Quality Characteristics of Loin Ham
    아질산염 대체제로써 방울토마토 페이스트가 등심햄의 품질 특성에 미치는 영향
    Resour Sci Res 2022;4(2):86-95.
    https://doi.org/10.52346/rsr.2022.4.2.86

    ARTICLE

    Effect of Chicken Serum and Horse Serum on Proliferation and Differentiation of Chicken Muscle Satellite Cells
    Chicken Serum과 Horse Serum이 닭 근육위성세포의 증식과 분화에 미치는 영향
    Resour Sci Res 2022;4(2):96-104.
    https://doi.org/10.52346/rsr.2022.4.2.96

    ARTICLE

    Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed
    조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향
    Resour Sci Res 2022;4(2):105-114.
    https://doi.org/10.52346/rsr.2022.4.2.105

    ARTICLE

    Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
    삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성
    Resour Sci Res 2022;4(2):115-123.
    https://doi.org/10.52346/rsr.2022.4.2.115

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    김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환
    Resour Sci Res 2019;1(2):66-70.
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    D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성
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    3D 프린팅 기술: 푸드테크 분석
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    https://doi.org/10.52346/rsr.2022.4.1.1
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    Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
    다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성
    Resour Sci Res 2021;3(1):46-54.
    https://doi.org/10.52346/rsr.2021.3.1.46
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    소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발
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    열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향
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    Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
    블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성
    Resour Sci Res 2020;2(2):76-85.
    https://doi.org/10.52346/rsr.2020.2.2.76
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    Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
    Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과
    Resour Sci Res 2021;3(2):71-80.
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    Antibiotics in Livestock and Their Effects on the Human Health: Mini Review
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    Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology
    반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립
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