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Animal Products
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
Peng Xu, Yadong Zheng, Xiaoxu Zhu, Shiyi Li, Cunliu Zhou
Asian-Australas J Anim Sci. 2018;31(6):905-913.  Published online December 19, 2017
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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 Products
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
D. Y. Wang, Y. Z. Zhu, W. M. Xu
Asian-Australas J Anim Sci. 2009;22(10):1441-1446.  Published online August 26, 2009
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Animal Breeding and Genetics
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin, B. K. Chung
Asian-Australas J Anim Sci. 2003;16(2):261-265.  Published online January 1, 2003
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Review Paper
Application of HACCP System in the Pork Industry in Korea - Review -
M. S. Chung
Asian-Australas J Anim Sci. 1999;12(2):253-260.  Published online March 1, 1999
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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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