Quality Characteristics of Grilled Cheese Tofu Containing Natural Cheese and High Calcium
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
J. Dairy Sci. Biotechnol. 2020;38(4):222-229.
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Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study
J. Dairy Sci. Biotechnol. 2020;38(4):197-206.
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Accurate and Rapid Methods for Detecting Salmonella spp. Using Polymerase Chain Reaction and Aptamer Assay from Dairy Products: A Review
J. Dairy Sci. Biotechnol. 2020;38(4):169-188.
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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.

'Journal of Dairy Science and Biotechnology'가 2020년 한국연구재단의 학술지평가에서 등재후보학술지로 선정되었습니다.

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