List of Articles
Journal of Dairy Science and Biotechnology. Vol. 38, No. 4, 2020
REVIEW
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.
https://doi.org/10.22424/jdsb.2020.38.4.169
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https://doi.org/10.22424/jdsb.2020.38.4.169
Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods
J. Dairy Sci. Biotechnol. 2020;38(4):189-196.
https://doi.org/10.22424/jdsb.2020.38.4.189
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https://doi.org/10.22424/jdsb.2020.38.4.189
ARTICLE
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.
https://doi.org/10.22424/jdsb.2020.38.4.197
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https://doi.org/10.22424/jdsb.2020.38.4.197
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
J. Dairy Sci. Biotechnol. 2020;38(4):207-221.
https://doi.org/10.22424/jdsb.2020.38.4.207
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https://doi.org/10.22424/jdsb.2020.38.4.207
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
J. Dairy Sci. Biotechnol. 2020;38(4):222-229.
https://doi.org/10.22424/jdsb.2020.38.4.222
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https://doi.org/10.22424/jdsb.2020.38.4.222
SHORT COMMUNICATION
Heat Treatments Used in the Dairy Industry
유제품에 이용되는 주요 열처리 조건
유제품에 이용되는 주요 열처리 조건
J. Dairy Sci. Biotechnol. 2020;38(4):230-236.
https://doi.org/10.22424/jdsb.2020.38.4.230
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https://doi.org/10.22424/jdsb.2020.38.4.230
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)
J. Dairy Sci. Biotechnol. 2020;38(4):237-239.
https://doi.org/10.22424/jdsb.2020.38.4.237
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https://doi.org/10.22424/jdsb.2020.38.4.237