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Animal Products
Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage
Kanita Galih Julia Rakasivi, Koo Bok Chin
Anim Biosci. 2022;35(8):1279-1288.  Published online March 2, 2022
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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
Geon Ho Kim, Koo Bok Chin
Anim Biosci. 2022;35(8):1270-1278.  Published online January 5, 2022
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Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
Haeun Kim, Koo Bok Chin
Anim Biosci. 2022;35(3):494-502.  Published online August 25, 2021
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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Zhuang Zhuang Qiu, Koo Bok Chin
Asian-Australas J Anim Sci. 2020;33(9):1470-1476.  Published online May 12, 2020
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Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
Chang Hoon Lee, Koo Bok Chin
Asian-Australas J Anim Sci. 2019;32(1):144-151.  Published online November 28, 2018
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Review Paper
Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review
Karna Ramachandraiah, Sung Gu Han, Koo Bok Chin
Asian-Australas J Anim Sci. 2015;28(2):290-302.  Published online December 23, 2014
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Animal Breeding and Genetics
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Koo Bok Chin, Hye Lan Lee, Soon Sil Chun
Asian-Australas J Anim Sci. 2004;17(4):538-542.  Published online January 1, 2004
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ANIMAL
BIOSCIENCE

Impact Factor: 2.694(Q2)
SJR: 0.665
(Q1 in Animal Sci
/ Food Sci / Vet Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235



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