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(A) review on camel milk composition, techno-functional properties and processing constraints
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Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed
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p. 739-757
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Assessing individual muscle characteristics to enhance frozen-thawed meat quality
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Choeun Im, Sumin Song, Huilin Cheng, Junyoung Park, Gap-Don Kim
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p. 758-778
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(The) effect of irradiation on meat products
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Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Jae Hoon Lee, Samooel Jung, Yun-Sang Choi
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p. 779-789
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Fatty acid profile and thermal behavior of fat-rich edible insect oils compared to commonly consumed animal and plant oils
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Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong
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p. 790-804
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Probiotic Bacillus amyloliquefaciens B-1895 improved growth of juvenile trout
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Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy
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p. 805-816
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Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties
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Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, Youngho Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi
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p. 817-831
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Quality properties and flavor-related components of beef Longissimus lumborum muscle from four Korean native cattle breeds
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Van-Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho
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p. 832-848
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(The) potential substitution of oyster shell powder for phosphate in pork patties cured with Chinese cabbage and radish powder
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Su Min Bae, Jong Youn Jeong
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p. 849-860
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Effects of sous-vide cooking temperature on Triceps brachii of black goats
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Kyu-Min Kang, Hack-Youn Kim
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p. 861-872
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Determination of flunixin and 5-hydroxy flunixin residues in livestock and fishery products using liquid chromatography-tandem mass spectrometry (LC-MS/MS)
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Dahae Park, Yong Seok Choi, Ji-Young Kim, Jang-Duck Choi, Gui-Im Moon
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p. 873-884
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Immunostimulatory effect of ovomucin hydrolysates by pancreatin in RAW 264.7 macrophages via mitogen-activated protein kinase (MAPK) signaling pathway
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Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik
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p. 885-898
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(The) application of high-intensity ultrasound on wet-dry combined aged pork loin induces physicochemical and oxidative alterations
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Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo
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p. 899-911
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Evaluating the potential of Korean mudflat-derived Penicillium nalgiovense SJ02 as a fungal starter for manufacturing fermented sausage
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Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh
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p. 912-933
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Volatile compounds for discrimination between beef, pork, and their admixture using solid-phase-microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and chemometrics analysis
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Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
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p. 934-950
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Lactiplantibacillus plantarum LM1001 improves digestibility of branched-chain amino acids in whey proteins and promotes myogenesis in C2C12 myotubes
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Youngjin Lee, Yoon Ju So, Woo-Hyun Jung, Tae-Rahk Kim, Minn Sohn, Yu-Jin Jeong, Jee-Young Imm
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p. 951-965
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한국학술지인용색인(NRF)
