Go to Top Go to Bottom

Search

  • HOME
  • Search
Animal Products
Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australas J Anim Sci. 2014;27(8):1164-1173.  Published online June 22, 2014
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens
Cheng-Yung Lin, Hsiao-Yun Kuo, Tien-Chun Wan
Asian-Australas J Anim Sci. 2014;27(6):880-885.  Published online April 24, 2014
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops
Heena Sharma, Brahma Deo Sharma, S. K. Mendiratta, Suman Talukder, Giriprasad Ramasamy
Asian-Australas J Anim Sci. 2014;27(2):247-255.  Published online February 1, 2014
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak
Asian-Australas J Anim Sci. 2013;26(12):1773-1780.  Published online December 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.  Published online October 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
I. S. Kim, S. K. Jin, M. R. Yang, G. M. Chu, J. H. Park, R. H. I. Rashid, J. Y. Kim, S. N. Kang
Asian-Australas J Anim Sci. 2013;26(9):1339-1346.  Published online September 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage
Y. K. Lee, P. Ganesan, H. S. Kwak
Asian-Australas J Anim Sci. 2013;26(8):1197-1204.  Published online August 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines
Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Young Sik Bae, Hae In Yong, Jun Heon Lee, Jong Geun Kim, Cheorun Jo
Asian-Australas J Anim Sci. 2013;26(7):1038-1046.  Published online July 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages
J. H. Park, S. N. Kang, D. Shin, I. C. Hur, I. S. Kim, S. K. Jin
Asian-Australas J Anim Sci. 2013;26(2):287-294.  Published online February 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Animal Products
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, In-Chul Hur, Sang-Hae Nam, Daekeun Shin
Asian-Australas J Anim Sci. 2012;25(9):1329-1337.  Published online August 22, 2012
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Poultry and Laboratory Animal Nutrition
Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat
H. Takahashi, K. Rikimaru, R. Kiyohara, S. Yamaguchi
Asian-Australas J Anim Sci. 2012;25(6):845-851.  Published online April 23, 2012
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effects of Levels of L-Leucine Supplementation with Sub-optimal Protein in the Diet of Grower-finisher Broiler Chickens on Carcass Composition and Sensory Characteristics
E. Erwan, A. R. Alimon, A. Q. Sazili, H. Yaakub, R. Karim
Asian-Australas J Anim Sci. 2011;24(5):650-654.  Published online April 27, 2011
PDFPDF    
Animal Products
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Yanliang Li, Dongrui Yao, Daoying Wang, Weimin Xu, Yongzhi Zhu, Bangquan Jin
Asian-Australas J Anim Sci. 2010;23(7):960-964.  Published online June 21, 2010
PDFPDF    
Quality of Irradiated Plain Yogurt during Storage at Different Temperatures
J. S. Ham, S. G. Jeong, S. G. Lee, G. S. Han, A. Jang, Y. M. Yoo, H. S. Chae, D. H. Kim, H. J. Kim, W. K. Lee, C. Jo
Asian-Australas J Anim Sci. 2009;22(2):289-295.  Published online January 6, 2009
PDFPDF    
Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry
S. K. Mendiratta, N. Kondaiah, A. S. R. Anjaneyulu, B. D. Sharma
Asian-Australas J Anim Sci. 2008;21(5):738-744.  Published online May 6, 2008
PDFPDF    

ANIMAL
BIOSCIENCE

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

Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : editor@animbiosci.org               

Copyright © 2024 by Asian-Australasian Association of Animal Production Societies.

Developed in M2PI

Close layer
prev next