List of Articles
Journal of Dairy Science and Biotechnology. Vol. 38, No. 4, 2020
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Accurate and Rapid Methods for Detecting Salmonella spp. Using Polymerase Chain Reaction and Aptamer Assay from Dairy Products: A Review
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Crossref 2
Ji-Yeon Hyeon 
, Kun-Ho Seo , Jung-Whan Chon , Dongryeoul Bae , Dongkwan Jeong , Kwang-Young Song
, Kun-Ho Seo , Jung-Whan Chon , Dongryeoul Bae , Dongkwan Jeong , Kwang-Young Song
J. Dairy Sci. Biotechnol. 2020;38(4):169-188.
https://doi.org/10.22424/jdsb.2020.38.4.169
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Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods
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Ho-Kyung Ha , Won-Jae Lee
, Won-Jae Lee
J. Dairy Sci. Biotechnol. 2020;38(4):189-196.
https://doi.org/10.22424/jdsb.2020.38.4.189
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ARTICLE
Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study
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Jung-Whan Chon , Kun-Ho Seo , Dongryeoul Bae , Binn Kim , Dongkwan Jeong , Kwang-Young Song
, Kun-Ho Seo , Dongryeoul Bae , Binn Kim , Dongkwan Jeong , Kwang-Young Song
J. Dairy Sci. Biotechnol. 2020;38(4):197-206.
https://doi.org/10.22424/jdsb.2020.38.4.197
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Physiological Characteristics and Anti-Obesity Effect of Milk Fermented by Lactobacillus plantarum KI134
Lactobacillus plantarum KI134의 생리적 특성 및 이 균에 의한 우유 발효물의 항비만효과
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Seulki Kim , Sang-Dong Lim
, Sang-Dong Lim
J. Dairy Sci. Biotechnol. 2020;38(4):207-221.
https://doi.org/10.22424/jdsb.2020.38.4.207
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Quality Characteristics of Grilled Cheese Tofu Containing Natural Cheese and High Calcium
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
Hee-Young Choi , Eun-Ha Park , Tae-Jin Um , Jun-Kwon , Seok-Geun Jeong
, Eun-Ha Park , Tae-Jin Um , Jun-Kwon , Seok-Geun Jeong
J. Dairy Sci. Biotechnol. 2020;38(4):222-229.
https://doi.org/10.22424/jdsb.2020.38.4.222
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SHORT COMMUNICATION
Heat Treatments Used in the Dairy Industry
유제품에 이용되는 주요 열처리 조건
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Crossref 3
유제품에 이용되는 주요 열처리 조건
Sejong Oh
J. Dairy Sci. Biotechnol. 2020;38(4):230-236.
https://doi.org/10.22424/jdsb.2020.38.4.230
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ESSAY
Importance of Dairy and Food Analyses from an Analyst’s Point of View
유제품 및 식품 분석 업무의 중요성 (분석학자의 관점)
유제품 및 식품 분석 업무의 중요성 (분석학자의 관점)
Byung-Man Kwak
J. Dairy Sci. Biotechnol. 2020;38(4):237-239.
https://doi.org/10.22424/jdsb.2020.38.4.237
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