List of Articles

Journal of Dairy Science and Biotechnology. Vol. 38, No. 4, 2020

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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Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods
J. Dairy Sci. Biotechnol. 2020;38(4):189-196.
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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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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.
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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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Heat Treatments Used in the Dairy Industry
유제품에 이용되는 주요 열처리 조건
J. Dairy Sci. Biotechnol. 2020;38(4):230-236.
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Importance of Dairy and Food Analyses from an Analyst’s Point of View
유제품 및 식품 분석 업무의 중요성 (분석학자의 관점)
J. Dairy Sci. Biotechnol. 2020;38(4):237-239.
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