CURRENT ISSUE: Jun 2024, Vol. 6 , No. 1

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    Effects of Citrus unshiu Peel Powder Added on Quality Properties of Emulsion-Type Pork Sausage
    감귤 껍질 분말 첨가가 돈육 유화형 소시지의 품질 특성에 미치는 영향
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    https://doi.org/10.52346/rsr.2024.6.1.1

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    Antioxidant Activity and Quality Characteristics of Sucralose Red Pepper Paste Added with Flammualina velutipes Extracts
    팽이버섯 추출물을 첨가한 수크랄로스 고추장의 항산화 활성과 품질 특성
    Resour Sci Res 2024;6(1):11-18.
    https://doi.org/10.52346/rsr.2024.6.1.11

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    Analysis of the Certification Mark Status of Animal Welfare Certified Livestock Products
    축산물 유통 및 제조사 대상 동물복지인증 축산물의 인증 표시 현황 분석
    Resour Sci Res 2024;6(1):19-27.
    https://doi.org/10.52346/rsr.2024.6.1.19

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    Analysis of Active Ingredient Content of Ssanghwa Tea Bags according to Ssanghwa Extract Coating
    쌍화 추출물 코팅에 따른 쌍화 티백의 유효성분 함량 분석
    Resour Sci Res 2024;6(1):28-38.
    https://doi.org/10.52346/rsr.2024.6.1.28

    ARTICLE

    Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs
    CO2가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향
    Resour Sci Res 2024;6(1):39-47.
    https://doi.org/10.52346/rsr.2024.6.1.39

    ARTICLE

    Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder
    아로니아 분말을 첨가한 흑염소 소시지의 이화학적 특성
    Resour Sci Res 2024;6(1):48-58.
    https://doi.org/10.52346/rsr.2024.6.1.48

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    Optimization of Mixing Ratio between Allulose and Sorbitol for Producing Sugar–Free Chicken Breast Jerky
    무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화
    Resour Sci Res 2024;6(1):59-68.
    https://doi.org/10.52346/rsr.2024.6.1.59

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    Optimization of Mixing Ratio between Allulose and Sorbitol for Producing Sugar–Free Chicken Breast Jerky
    무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화
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