List of Articles

Resources Science Research. Vol. 2, No. 1, 2020

ARTICLE
Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty
딸기와 레드비트 분말 첨가가 우육 패티의 품질 특성과 항산화 활성에 미치는 영향
Resour Sci Res 2020;2(1):1-8.
https://doi.org/10.52346/rsr.2020.2.1.1
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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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Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley
D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성
Resour Sci Res 2020;2(1):18-27.
https://doi.org/10.52346/rsr.2020.2.1.18
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Efficacy of Dietary Supplementation of Turmeric Extract Containing Curcumin in Broiler Chicks
육계에 대한 커큐민 (Curcumin) 함유 강황 추출물의 사료 내 첨가 급여 효과 구명
Resour Sci Res 2020;2(1):28-38.
https://doi.org/10.52346/rsr.2020.2.1.28
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Quality Characteristics of Ricotta Cheese Added with Various Types of Red Vinegars
다양한 홍초를 활용한 리코타 치즈의 품질 특성
Resour Sci Res 2020;2(1):39-46.
https://doi.org/10.52346/rsr.2020.2.1.39
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Effect of Dietary Supplementation of Silkworm Powder on Laying Performance, Egg Quality, Blood Characteristic, and Egg Storage Stability in Laying Hens
산란계에 대한 누에 분말의 사료 내 첨가 급여가 난생산성, 계란품질, 혈액특성 및 계란 저장성에 미치는 영향
Resour Sci Res 2020;2(1):47-57.
https://doi.org/10.52346/rsr.2020.2.1.47
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