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Animal Breeding and Genetics
Cholesterol Removal and Flavor Development in Cheddar Cheese: H. S. Kwak, C. S. Jung, J. S. Seok, J. Ahn; Asian-Australas J Anim Sci. 2003;16(3):409-416. Published online January 1, 2003; DOI: https://doi.org/10.5713/ajas.2003.409
Crossref 10; PDF


Flavor Compounds of Cholesterol-Reduced Cheddar Cheese Slurries: H. S. Kwak, C. S. Chung, J. Ahn; Asian-Australas J Anim Sci. 2002;15(1):117-123. Published online January 1, 2002; DOI: https://doi.org/10.5713/ajas.2002.117
Crossref 4; PDF

Animal Products
Low Cholesterol Mozzarella Cheese Obtained from Homogenized and β-Cyclodextrin-Treated Milk: H. S. Kwak, C. G. Nam, J. Ahn; Asian-Australas J Anim Sci. 2001;14(2):268-275. Published online February 1, 2001; DOI: https://doi.org/10.5713/ajas.2001.268
Crossref 18; PDF

Ruminant Nutrition and Forage Utilization
Estimation of in vitro digestibility of barley straw by using a homogenized rumen fluid and artificial saliva mixed with nitrogen and energy sources: Abdul S. Chaudhry; Asian-Australas J Anim Sci. 1998;11(1):13-16. Published online February 1, 1998; DOI: https://doi.org/10.5713/ajas.1998.13
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

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