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Book Cover
QR Code of this Journal:
https://doi.org/10.22424/jdsb.2023.41.1.34
우유 균질 조건 예측을 위한 반응표면방법론의 활용
https://doi.org/10.22424/jdsb.2023.41.1.1
프로바이오틱 요구르트의 기준, 규정, 검출에 관한 현황 및 전망: 총설
https://doi.org/10.22424/jdsb.2023.41.1.9
프로바이오틱스로서의
https://doi.org/10.22424/jmsb.2019.37.3.155
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과
https://doi.org/10.22424/jmsb.2017.35.1.055
우유의 열처리가 우유품질과 영양가에 미치는 영향:IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향
https://doi.org/10.22424/jmsb.2017.35.4.270
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.
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.