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Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet
Marwan A. AL-Hijazeen, Mustafa S. AL-Rawashdeh, Ghaid J. Al-Rabadi
Anim Biosci. 2022;35(2):290-298.  Published online August 25, 2021
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Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk
Ker-Sin Ng, Yu-Chun Chang, Yen-Po Chen, Ya-Hsuan Lo, Sheng-Yao Wang, Ming-Ju Chen
Anim Biosci. 2022;35(2):281-289.  Published online August 25, 2021
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Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers
María Sumampa Coria, Dario Pighin, Gabriela Grigioni, Gustavo Adolfo Palma
Anim Biosci. 2022;35(2):272-280.  Published online October 21, 2021
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Identification and functional prediction of long noncoding RNAs related to intramuscular fat content in Laiwu pigs
Lixue Wang, Yuhuai Xie, Wei Chen, Yu Zhang, Yongqing Zeng
Anim Biosci. 2022;35(1):115-125.  Published online June 24, 2021
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Effect of pasture and intensive feeding systems on the carcass and meat quality of buffalo
Michela Contò, Giulia Francesca Cifuni, Miriam Iacurto, Sebastiana Failla
Anim Biosci. 2022;35(1):105-114.  Published online June 23, 2021
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Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality
Xianming Zeng, Xiao Li, Chunbao Li
Anim Biosci. 2022;35(1):96-104.  Published online August 25, 2021
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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display
Van-Ba Hoa, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho
Anim Biosci. 2021;34(12):2012-2022.  Published online June 23, 2021
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Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice
Anna Augustyńska-Prejsnar, Paweł Hanus, Zofia Sokołowicz, Miroslava Kačániová
Anim Biosci. 2021;34(12):2003-2011.  Published online June 24, 2021
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Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom
Farouq Heidar Barido, Sung Ki Lee
Anim Biosci. 2021;34(11):1859-1869.  Published online April 23, 2021
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Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds
Zimkhitha Soji
Anim Biosci. 2021;34(11):1849-1858.  Published online October 14, 2020
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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
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Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
Ye Tao, Shan Xiao, Jiaming Cai, Jihui Wang, Lin Li
Anim Biosci. 2021;34(10):1695-1704.  Published online March 11, 2021
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The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
Chotima Poompramun, Wittawat Molee, Kanjana Thumanu, Amonrat Molee
Anim Biosci. 2021;34(10):1684-1694.  Published online February 15, 2021
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Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
Daniela Orozco, Alma Delia Alarcon-Rojo, Celia Chavez-Mendoza, Lorena Luna, Luis Manuel Carrillo-Lopez, Oswaldo Ronquillo
Anim Biosci. 2021;34(10):1674-1683.  Published online December 1, 2020
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ANIMAL
BIOSCIENCE

Impact Factor: 2.509(Q1)
SJR: 0.75
(Q1 in Anim Sci Zool,
Q1 in Food Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235


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