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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; DOI: https://doi.org/10.5713/ajas.2013.13079
Crossref 25; Full text PubReader ePub PDF


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; DOI: https://doi.org/10.5713/ajas.2012.12438
Crossref 22; Full text PubReader ePub PDF

Swine Nutrition and Feed Technology
Effects on Growth Performance and Meat Quality Parameters by Restricted Diet during Finishing Days: S. D. Lee, Y. M. Song, S. K. Jin, K. H. Ha, I. S. Kim, C. H. Kim, R. Chowdappa, T. Sonoda, R. D. Song; Asian-Australas J Anim Sci. 2005;18(9):1294-1298. Published online December 1, 2005; DOI: https://doi.org/10.5713/ajas.2005.1294
Crossref 2; 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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