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Animal Products
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang
Asian-Australas J Anim Sci. 2014;27(8):1174-1180.  Published online June 22, 2014
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Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors
S. J. Hur, T. C. Jeong, G. D. Kim, J. Y. Jeong, I. C. Cho, H. T. Lim, B. W. Kim, S. T. Joo
Asian-Australas J Anim Sci. 2013;26(7):1047-1053.  Published online July 1, 2013
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Animal Products
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
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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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