Preventive Effects of Dairy Products on Dementia and Cognitive Decline
유제품의 치매 및 인지기능 저하 예방 효과
J. Dairy Sci. Biotechnol. 2020;38(1):27-36.
https://doi.org/10.22424/jdsb.2020.38.1.27
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All about Milk: Based on an Information in 1927
우유에 관한 모든 것: 1927년 발간된 자료를 바탕으로
J. Dairy Sci. Biotechnol. 2020;38(1):45-52.
https://doi.org/10.22424/jdsb.2020.38.1.45
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Control of Allergy with Probiotics and Its Safety
프로바이오틱스에 의한 알레르기 질환 제어 및 안전성
J. Dairy Sci. Biotechnol. 2020;38(1):19-26.
https://doi.org/10.22424/jdsb.2020.38.1.19
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About Journal of Dairy Science and Biotechnology

The Journal of Dairy Science and Biotechnology publishes original research papers (regular article), research note, short communication or review articles covering topics of dairy chemistry, biotechnology, processing and microbiology of dairy products since 1981. This journal is published in quarterly (March 31, June 30, September 30 and December 31) and distributed by the Korean Society of Dairy Science and Biotechnology (KSMSB). All articles are open access and distributed under the terms of the Creative Commons Attribution – Non Commercial License (http://creativecommons.org/licenses/by-nc/3.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium if the original work is properly cited. Copyright© is reserved by the society. This Journal is indexed in Korea Citation Index.

About Korean Society of Dairy Science and Biotechnology

The Korean Society of Dairy Science and Biotechnology was established on June 8, 1964 in Korea by a group of researchers from dairy departments and industries, and Dr. Jae-Young Lee was elected the first president. In 1981, the official publication of the Korean Society of Dairy Science and Biotechnology was launched and the Society publishes steady academic papers.