Animal Bioscience

Go to Top Go to Bottom

Search

Page Path

HOME
Search

Animal Products
Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product: Mouza Bahwan, Waqas N Baba, Oladipupo Adiamo, Hassan Mohammed Hassan, Ume Roobab, Olalere Olusegun Abayomi, Sajid Maqsood; Anim Biosci. 2023;36(11):1747-1756. Published online June 26, 2023; DOI: https://doi.org/10.5713/ab.22.0238
Crossref 2; Full text PubReader ePub PDF


Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef: Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo; Anim Biosci. 2021;34(10):1705-1716. Published online January 20, 2021; DOI: https://doi.org/10.5713/ab.20.0852
Web of Science 11 Crossref 11; Full text PubReader ePub PDF


Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket: Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee; Asian-Australas J Anim Sci. 2018;31(2):293-300. Published online July 6, 2017; DOI: https://doi.org/10.5713/ajas.17.0217
Crossref 18; Full text PubReader ePub PDF


Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves: Arti Bhavna, Titus J. Zindove, Paul A. Iji, Archibold G. Bakare; Received September 12, 2023 Accepted January 20, 2024; DOI: https://doi.org/10.5713/ab.23.0362 [Accepted]
Crossref 1; 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

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.

prev

next