CURRENT ISSUE: Jun 2021, Vol. 3 , No. 1

    ARTICLE

    Analysis of Reproductive Performances according to Sow Farm Sizes
    모돈 농장의 규모별 번식능력 분석
    Resour Sci Res 2021;3(1):1-7.
    https://doi.org/10.52346/rsr.2021.3.1.1

    ARTICLE

    Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
    동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향
    Resour Sci Res 2021;3(1):8-15.
    https://doi.org/10.52346/rsr.2021.3.1.8

    ARTICLE

    Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
    Levilactobacillus brevisγ-Aminobutyric Acid 생산 및 항산화 효능
    Resour Sci Res 2021;3(1):16-23.
    https://doi.org/10.52346/rsr.2021.3.1.16

    ARTICLE

    Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
    열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향
    Resour Sci Res 2021;3(1):24-34.
    https://doi.org/10.52346/rsr.2021.3.1.24

    ARTICLE

    Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
    새우 분말의 첨가가 닭 튀김의 품질 특성과 저장성에 미치는 영향
    Resour Sci Res 2021;3(1):35-45.
    https://doi.org/10.52346/rsr.2021.3.1.35

    ARTICLE

    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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    Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder
    라즈베리와 표고버섯 분말을 첨가한 소고기 떡갈비의 항산화 활성
    Resour Sci Res 2020;2(2):86-95.
    https://doi.org/10.52346/rsr.2020.2.2.86
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    ARTICLE

    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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    Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
    해바라기 씨 첨가 수준에 따른 돈육 재구성 육포의 품질 특성
    Resour Sci Res 2020;2(1):9-17.
    https://doi.org/10.52346/rsr.2020.2.1.9
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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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    Last 3 months views: 122

    ARTICLE

    Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
    열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향
    Resour Sci Res 2021;3(1):24-34.
    https://doi.org/10.52346/rsr.2021.3.1.24
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    ARTICLE

    Analysis of Reproductive Performances according to Sow Farm Sizes
    모돈 농장의 규모별 번식능력 분석
    Resour Sci Res 2021;3(1):1-7.
    https://doi.org/10.52346/rsr.2021.3.1.1
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    Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
    환형동물(지렁이) 열수 추출물의 면역활성 효과
    Resour Sci Res 2019;1(2):58-65.
    https://doi.org/10.52346/rsr.2019.1.2.58
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    Last 3 months views: 111

    ARTICLE

    Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
    Levilactobacillus brevisγ-Aminobutyric Acid 생산 및 항산화 효능
    Resour Sci Res 2021;3(1):16-23.
    https://doi.org/10.52346/rsr.2021.3.1.16
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    Last 3 months views: 110

    ARTICLE

    Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
    동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향
    Resour Sci Res 2021;3(1):8-15.
    https://doi.org/10.52346/rsr.2021.3.1.8
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    Last 3 months views: 109

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    Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi
    김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환
    Resour Sci Res 2019;1(2):66-70.
    https://doi.org/10.52346/rsr.2019.1.2.66
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    Last 3 months views: 108

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