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Animal Products
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef: Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2020;33(3):501-505. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0031
Web of Science 17 Crossref 19; Full text PubReader ePub PDF


Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage: Sun Moon Kang, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Soohyun Cho; Asian-Australas J Anim Sci. 2014;27(9):1336-1344. Published online August 20, 2014; DOI: https://doi.org/10.5713/ajas.2014.14136
Crossref 9; Full text PubReader ePub PDF


Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin: S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto, M. Lee; Asian-Australas J Anim Sci. 2006;19(5):756-762. Published online March 29, 2006; DOI: https://doi.org/10.5713/ajas.2006.756
Crossref 4; PDF

Animal Breeding and Genetics
Real Effect of pH on CIE L, a and b of Loins during 24 h Chilling of Beef Carcasses: J. S. Min, I. S. Kim, Y. T. Yoon, M. Lee; Asian-Australas J Anim Sci. 2002;15(2):279-282. Published online January 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.279; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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