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Discrimination study between carcass yield and meat quality by gender in Korean native cattle (Hanwoo)
Do-Gyun Kim, Joon-Yong Shim, Byoung-Kwan Cho, Collins Wakholi, Youngwook Seo, Soohyun Cho, Wang-Hee Lee
Anim Biosci. 2020;33(7):1202-1208.  Published online August 26, 2019
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Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed
Andrea Ianni, Fiorentina Palazzo, Lisa Grotta, Denise Innosa, Camillo Martino, Francesca Bennato, Giuseppe Martino
Anim Biosci. 2020;33(7):1191-1201.  Published online August 26, 2019
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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters
Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, He Zhu, Yan-Yan Zhang, Hua Zhang, Yan-Hong Bai
Anim Biosci. 2020;33(7):1180-1190.  Published online August 26, 2019
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Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea
Sujatha Kandasamy, Won Seo Park, Jayeon Yoo, Jeonghee Yun, Han Byul Kang, Kuk-Hwan Seol, Mi-Hwa Oh, Jun Sang Ham
Anim Biosci. 2020;33(6):1002-1011.  Published online October 21, 2019
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Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese
Andrea Ianni, Camillo Martino, Denise Innosa, Francesca Bennato, Lisa Grotta, Giuseppe Martino
Anim Biosci. 2020;33(5):825-835.  Published online August 3, 2019
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Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
Hengyue Zhou, Xinbo Zhuang, Changyu Zhou, Daming Ding, Chunbao Li, Yun Bai, Guanghong Zhou
Anim Biosci. 2020;33(5):812-824.  Published online May 28, 2019
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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi
Anim Biosci. 2020;33(4):662-669.  Published online July 1, 2019
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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Anim Biosci. 2020;33(4):640-650.  Published online August 3, 2019
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Anim Biosci. 2020;33(3):501-505.  Published online August 3, 2019
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Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Hewerton Barbosa Gomes, Lorena Mendes Rodrigues, Armando Abel Massingue, Ítalo Abreu Lima, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Anim Biosci. 2020;33(2):339-348.  Published online May 28, 2019
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Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite
Anna D. Kononiuk, Małgorzata Karwowska
Anim Biosci. 2020;33(2):332-338.  Published online May 28, 2019
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Augmenting yogurt quality attributes through hydrocolloidal gums
Lubna Rafiq, Tahir Zahoor, Ambreen Sagheer, Nazia Khalid, Ubaid ur Rahman, Atif Liaqat
Anim Biosci. 2020;33(2):323-331.  Published online October 26, 2018
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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old
Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
Anim Biosci. 2020;33(1):157-165.  Published online July 1, 2019
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Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
Francesca Bennato, Andrea Ianni, Denise Innosa, Lisa Grotta, Andrea D’Onofrio, Giuseppe Martino
Anim Biosci. 2020;33(1):148-156.  Published online April 15, 2019
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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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