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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Dong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Anim Biosci. 2016;29(1):119-125.  Published online September 10, 2015
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The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hyun Seok Chae, Hoa Van Ba
Anim Biosci. 2016;29(1):89-99.  Published online September 3, 2015
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Proximate Composition, and L-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken
Samooel Jung, Young Sik Bae, Hae In Yong, Hyun Jung Lee, Dong Won Seo, Hee Bok Park, Jun Heon Lee, Cheorun Jo
Anim Biosci. 2015;28(12):1760-1766.  Published online September 3, 2015
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Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs under Refrigerated Conditions
X. C. Wang, H. J. Zhang, S. G. Wu, H. Y. Yue, J. Wang, J. Li, G. H. Qi
Anim Biosci. 2015;28(11):1641-1648.  Published online September 3, 2015
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Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Min Yu Piao, Cheorun Jo, Hyun Joo Kim, Hyun Jung Lee, Hyun Jin Kim, Jong-Youl Ko, Myunggi Baik
Anim Biosci. 2015;28(11):1629-1640.  Published online August 12, 2015
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Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters
Rajesh V. Wagh, Manish K. Chatli, Marita Ruusunen, Eero Puolanne, Per Ertbjerg
Anim Biosci. 2015;28(8):1178-1186.  Published online March 3, 2015
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Isolation, Culture and Identification of Porcine Skeletal Muscle Satellite Cells
Bo-jiang Li, Ping-hua Li, Rui-hua Huang, Wen-xing Sun, Han Wang, Qi-fa Li, Jie Chen, Wang-jun Wu, Hong-lin Liu
Anim Biosci. 2015;28(8):1171-1177.  Published online April 15, 2015
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Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Wanwisa Chumngoen, Fa-Jui Tan
Anim Biosci. 2015;28(7):1028-1037.  Published online March 25, 2015
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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Maowen Yin, Yang Liu, Feng Gao, Guanghong Zhou
Anim Biosci. 2015;28(7):1020-1027.  Published online March 26, 2015
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Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
J. H. Choe, M. H. Choi, Y. C. Ryu, G. W. Go, Y. M. Choi, S. H. Lee, K. S. Lim, E. A. Lee, J. H. Kang, K. C. Hong, B. C. Kim
Anim Biosci. 2015;28(6):862-869.  Published online February 6, 2015
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Angiotensin I-Converting Enzyme Inhibitor Activity on Egg Albumen Fermentation
N. Nahariah, A. M. Legowo, E. Abustam, A. Hintono
Anim Biosci. 2015;28(6):855-861.  Published online February 6, 2015
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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Anim Biosci. 2015;28(5):677-685.  Published online February 6, 2015
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