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	Year	Authors	Title	Journal
21-2	2022	Lee et al.	Consideration for safety management of cultured meat in Korea	Food and Life 2022(1):e3
*21-1*	2021	Lee et al.	동물복지 사육환경이 두 육계 품종의 가슴육 및 다리육의 대사체학적 특성에 미치는 효과	한국가금학회지 48(4):239-253
*20-1*	2020	Lee et al.	아질산염의 재발견	축산식품과학과 산업 9(2):53-57
19-2	2019	Lee et al.	02. 세계 농식품산업 동향 세계 대체육류 개발 동향	세계농업 2019 3월호
19-1	2019	Yoon et al.	Future Business Direction of Korean Native Chicken: Farmer and Processor Perspectives	Korean J. Poult. Sci. 47(1):47-53
18-7	2018	Nam et al.	Quality comparision between imported hams from black and white pigs available in the market	Korean Journal of Agricultural Science 45(4):799-809
18-6	2018	Lee et al.	Management and Shelf-life of Dry-aged Beef	축산식품과학과 산업 7(2):2-9
18-5	2018	Lee et al.	Comparative analysis of meat quality traits of new strains of native chickens for samgyetang	Korean J. Poult. Sci. 45(3):175-182
18-4	2018	Kim et al.	Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds	Korean J. Poult. Sci. 45(2):125-135
18-3	2018	Choe et al.	Storage stability of dry-aged beef: the effects of the packaging method and storage temperature	Korean Journal of Agricultural Science 45(2):1-8
18-2	2018	Jung et al.	The application of meat alternative and ingredients for meat and processed meat industry.	축산식품과학과 산업 7(1):2-11
18-1	2018	Kim et al.	Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage	Korean J. Food Sci. Technol. 50(2):165-171
17-4	2017	Lee et al.	Value-addition of low-marbled beef dry aging	축산식품과학과 산업 6(1):72-79
17-3	2017	Yong et al.	Application of atmospheric pressure plasma on improvement of meat safety and processing procedure	축산식품과학과 산업 6(1):55-62
17-2	2017	Woo et al.	Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods	Korean J. Food Preserv. 24(7):908-914
17-1	2017	Kim et al.	Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin	Korean J. Food Nutr. 30(2):290-296
16-5	2016	Kim et al.	Effect of atmospheric pressure plasma on the quality of commercially available sunsik.	J. Food Hyg. Saf. 31(5):375-379
16-4	2016	Lee et al.	E Quality attributes of fat-free sausage made of chicken breast and liquid egg white.	Korean J. Food Nutr. 29(4):449-455
16-3	2016	Lakshani et al.	Comparison of quality traits of breast meat from commercial broilers and spent hens in Sri Lanka.	Korean J. Poult. Sci. 43(2):55-61
16-2	2016	Karunanayaka et al.	Prevalence of pale, soft, exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. J. Anim. Sci. Technol.	J. Anim. Sci. Technol. 58:27
16-1	2016	Kim et al.	The effect of aging on the quality of Semimembranosus muscle from Hanwoo.	CNU J. Agric. Sci. 43(1):61-71
15-11	2015	Lee et al.	The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo.	Korean J. Food Nutr. 28(6):1019-1025
15-10	2015	Kim et al.	Housewives’ Awareness of the Quality Attributes for Korean Native Chickens.	Korean J. Poult. Sci. 42(4):275-283
15-9	2015	Kim et al.	Effects of electron beam irradiation and high-pressure treatment with citrus peel extract on the microbiological, Chemical and sensory qualities of marinated chicken breast meat.	Korean J. Poult. Sci. 42(3):215-221
15-8	2015	Lee et al.	Quality improvement of strip loin from Hanwoo with low quality grade by dry aging.	Korean J. Food Nutr. 28(3):415-421
15-7	2015	Lee et al.	Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat.	CNU J. Agric. Sci. 42(2):131-139
15-6	2015	Jung et al	Influence of bone fracture incidence on the quality of pork semimembranous muscle.	CNU J. Agric. Sci. 42(2):125-129
15-5	2015	Jung et al	Comparison of pH, water holding capacity and color among meats from Korean native chickens.	Korean J. Poult. Sci. 42(1):101-108
15-4	2015	Seo et al.	Construction of genetic linkage map using Microsatelite and SNP markers in Korean native chicken.	Korean J. Poult. Sci. 42(1):77-86
15-3	2015	Lee et al.	Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo.	CNU J. Agric. Sci. 42(1):47-51
15-2	2015	Lee et al.	Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea.	Korean J. Poult. Sci. 42(1)53-62
15-1	2015	Choi et al.	Discrimination of the commercial Korean native chicken population using microsatellite markers.	J. Anim. Sci. Technol. 57(2):1-8
14-5	2014	Kim et al.	Perception of the HACCP system operators on livestock product manufacturers.	J. Anim. Sci. Technol. 56:19.
14-4	2014	Jin et al.	The line differences and genetic parameters of linoleic and arachidonic acid contents in Korean native chicken muscles.	Korean J. Poult. Sci. 41(3):151-157.
14-3	2014	Kim et al.	Effect of adding Lactobacillus-fermented solution on characteristics of chicken breast meat.	Korean J. Poult. Sci. 41(2):127-133.
14-2	2014	Alahakoon et al	The effect of different natural antimicrobial agents on marinated chicken breast during storage at different temperatures.	Korean J. Food Nutr. 27(2):164-174.
14-1	2014	Cha et al	Comparison of meat quality and sensory characteristics of different native chickens in Korean market.	Korean J. Poult. Sci. 41(1):53-59.
13-10	2013	Cahyadi et al	Association of SNPs in ODC and PRDM16 with body weight traits in Korean native chicken.	Korean J. Poult Sci. 40(2):157-162.
13-9	2013	Cahyadi et al	FABP3 and FABP4 genes are the potential candidates for body weights in Korean native chicken.	Korean J. Poult. Sci. 40(2):91-96.
13-8	2013	Kim et al	Effect of inactivating Salmonella Typhimurium in raw chicken breast and pork loin by atmospheric pressure plasma jet.	J. Anim. Sci. Technol. 55(6):545-549.
13-7	2013	Na et al	The effect of washing of carcasses with sodium hypochlorite solution and vacuum packaging on the microbiological and physicochemical quality of the breast meat from old hen during storage at 4℃.	Korean J. Poult. Sci. 40(4):327-336.
13-6	2013	Maharani et al	Assoication of FASN and SCD genes with fatty acid composition in broilers.	CNU J. Agric. Sci. 40(3):215-220.
13-5	2013	Park et al	Power of variance component linkage analysis to identify quantitative trait locus in chickens.	J. Anim. Sci. Technol. 55(2):103-107.
13-4	2013	Lee et al	Comparison of principle components and internal quality of eggs by age of laying hens and weight standard.	Korean J. Poult. Sci. 40(1):49-55.
13-3	2013	Jo et al	Effect of intramuscular fat content on the meat quality and antioxidative dipeptides of Hanwoo beef.	Korean J. Food Nutr. 26(1):117-124.
13-2	2013	Kim et al	Effect of UV-C and electron beam irradiation on the quality of rice wine (Makgeolli).	Korean J. Food Preserv. 20(1):45-51.
13-1	2013	Noh et al	Investigation of reliability of automatic cracked and bloody egg detector.	Korean J. Food Preserv. 20(1):69-75.
12-14	2012	Park et al	Estimation of genetic parameters for serum clinical-chemical traits in Korean native chickens.	Korean J. Poult. Sci. 39(4):279-282.
12-13	2012	Sultana et al	Mitochondrial D-loop variations for iscrimination of commercial Korean native chicken populations.	Korean J. Poult. Sci. 39(4):311-315.
12-12	2012	Choi et al	ISAG recommended microsatellite marker analysis among five Korean native chicken lines.	J. Anim. Sci. Technol. 54(6):401-409.
12-11	2012	Yong et al	Effect of dietary supplementation of wild grape (Vitis coignetiae) on egg quality.	CNU J. Agric. Sci. 39(3):371-376.
12-10	2012	Kim et al	Combined effect of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky.	CNU J. Agric. Sci. 39(3):341-347.
12-9	2012	Lee et al	Comparison of cut meat yield from two different breeds of broilers reared in Korea.	Korean J. Poult. Sci. 39(3):163-166.
12-8	2012	Kim et al	Improvement of the efficiency of Esherchia coli inactivation by the combination of irradiation and addition of leek extract in ground pork.	Bulletin of the Animal Biotechnology 4:1-6.
12-7	2012	Jayasena et al	Evaluation of egg quality traits in the wholesale market in Sri Lanka during the storage period.	J. Anim. Sci. Technol. 54(3):209-217.
12-6	2012	Lee, et al	Evaluation of dielectric barrier discharge plasma system for inactivating pathogens on cheese slices.	J. Anim. Sci. Technol. 54(3):191-198.
12-5	2012	Lee et al	A study on components related to flavor and taste in commercial broiler and Korean native chicken meat.	Korean J. Food Preserv. 19(3):385-392.
12-4	2012	Kim et al	Radiation-induced degradation and immune toxicity reduction of endosulfan.	Korean J. Food Preserv. 19(3):451-454.
12-3	2012	Kim et al	Optimization of process condition of boiled Korean native chicken by response surface methodology.	CNU J. Agric. Sci. 39(2):195-202.
12-2	2012	Kang et al	Effect of dietary supplementation of quercetin on antioxidative activity and meat quality of beef cattle.	CNU J. Agric. Sci. 39(1):61-68.
12-1	2012	Kim et al	Effect of age of laying hens and grade of shell abnormality on internal egg quality.	J. Anim. Sci. Technol. 54(1):43-50.
11-7	2011	Kang et al	Effect of dietary KocetinTM on meat quality of Hanwoo loin.	J. Anim. Sci. Technol. 53(6):541-548.
11-6	2011	Lee et al	Physicochemical characteristics of the meat from Korean native chicken and broiler reared and slaughtered as the same conditions.	Korean J. Poult. Sci. 38(3):225-230.
11-5	2011	Maharani et al	Investigation of SNPs in FABP3 and FABP4 genes and their possible relationships with fatty acid composition in broiler.	Korean J. Poult. Sci. 38(3):231-238.
11-4	2011	Kim et al	미생물을 이용한 후발효차의 발효기간별 항산화 성분 및 활성의 변화.	한국식품영양과학회지. 40(8):1073-1078.
11-3	2011	Park et al	Retention of biological activities of the cosmetics manufactured with green tea polyphenol and possible application of irradiation technology.	J. Appl. Biol. Chem. 54(1):33-40.
11-2	2011	Park et al	교배 조합 토종닭의 지방산, 아미노산 및 핵산 관련 물질 함량.	한국가금학회지 38(2):137-144.
11-1	2011	Lee et al	Quality prediction of eggs treated in combination of gamma irradiation and chitosan coating using response surface methodology.	Korean J. Anim. Sci. Technol. 53(3):253-259.
10-3	2010	Cho et al	Effects of dietary quercetin on the feed utilization, blood parameters, and meat quality in Korean native goats.	Korean J. Anim. Sci. Technol. 52(4):297-304.
10-2	2010	Jung, et al	Effect of high hydrostatic pressure after the addition of tallow on the quality of low-grade beef.	Bulletin of the Animal Biotechnology, 3:25-30
10-1	2010	Kim et al	Effect of combination of chitosan coating and gamma irradiation on the foodborne pathogen reduction and nutritional properties of chicken egg.	Korean J. Poult. Sci. 37(1):35-41.
09-11	2009	조병관 et al	돈육의 신선도 평가를 위한 전자코 시스템 개발.	바이오시스템공학. 34(6):446-452.
09-10	2009	Rico et al	Microbiological and physicochemical quality of irradiated ground beef as affected by added garlic or onion.	Korean J. Food Sci. Ani. Resour, 29(6):680-684.
09-9	2009	Rico et al	Microbiological and physicochemical quality of irradiated ground beef as affected by added garlic or onion.	Korean J. Food Sci. Ani. Resour, 29(6):680-684.
09-8	2009	Liu et al	Effect of irradiation on the mixture of egg white proteins responsible for foaming property.	Korean J. Anim. Sci. Technol. 51(6):521-526.
09-7	2009	Kim et al	Comparison of PCR kit and selective media as a detection methods of pathogenic bacteria in egg.	Korean J. Food Preserv. 16(6):965-970.
09-6	2009	Song et al	감마선 조사 계란의 유전독성학적 안전성 평가.	한국식품저장유통학회지. 16(5):782-788.
09-5	2009	Jung et al	Effect of the use of antibiotics on meat quality grade of broiler carcass.	Korean J. Poult. Sci. 35(3):223-229.
09-4	2009	Kwon et al	Gamma irradiation for sanitation of vegetable fresh juice containing non-thermal process materials.	J. Korean Soc. Food Sci. Nutr. 38(7):964-969.
09-3	2009	Kim et al	비파씨로부터 Tyrosinase 저해 활성물질 분리.	한국식품저장유통학회지. 16(3):435-441.
09-2	2009	Jung et al	전자선 조사 명란젓갈의 미생물학적, 이화학적 및 관능적 품질특성.	한국식품저장유통학회지. 16(2):198-203.
09-1	2009	Jo et al	약용식물 추출물 급여가 닭 다리육의 항산화 기능에 미치는 영향.	한국식품영양과학회지. 38(3):302-308.
08-10	2008	Kim et al	계란 오염 세균의 분리 및 분리균주의 감마선 감수성 평가.	한국식품저장유통학회, 15(5):774-781.
08-9	2008	Kim et al	Microbiological quality of Myungran Jeotkal and its ingredients and improvement of shelf-stability by gamma irradiation.	Korean J. Food Preserv. 15(4):606-611.
08-8	2008	Ryu et al	복귀돌연변이시험을 이용한 이온화에너지 처리 우유 및 아이스크림의 유전독성학적 평가.	J. Biomedical Res. 9(1):11-16.
08-7	2008	Moon et al	당밀 첨가가 소청룡탕박 사일리지의 품질에 미치는 영향.	한국동물자원과학회지. 50(3):381-390.
08-6	2008	Liu et al	방사선 조사에 의한 어성초의 휘발성 유기성분 변화.	한국식품저장유통학회지. 15(3):411-420.
08-5	2008	Jung et al	Gallic acid와 linoleic acid로부터 합성한 octadeca-9,12-dienyl-3,4,5-trihydroxybenzoate의 유전독성학적 안전성 및 화장품 제형을 통한 생리기능성 평가.	한국식품영양과학회지. 37(6):696-700.
08-4	2008	Jung et al	Effect of dietary medicinal herb mix extract and antibiotics (Albac G150) on the oxidative stability of chicken meat.	Korean J. Poult. Sci. 35(1):29-37.
08-3	2008	Liu et al	Effect of medicinal herb mix on physicochemical quality of cooked chicken egg during refrigerated storage.	Korean J. Poult. Sci. 35(1):1-7.
08-2	2008	Kim et al	Physicochemical characteristics and fatty acid composition of the meat from Korean Native Black Pig with different slaughter weight.	J. Food Sci. Nutr. 13(1):23-27.
08-1	2008	Kim et al	Effects of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product.	J. Korean Soc. Food Sci. Nutr. 37(2):217-222.
07-6	2007	Kim et al	Development of ice cream with improved microbiological safety and acceptable ogranoleptic quality using irradiation.	Korean J. Anim. Sci. Technol. 49(4):515-522.
07-5	2007	Jang et al	Effect of irradiation on the quality of pale, soft, exudative (PSE) pork during storage at 4℃.	CNU J. Agric. Sci. 34(1):67-76.
07-4	2007	Kim et al	체다치즈의 미생물학적 안전성 확보를 위한 감마선 조사기술의 적용.	한국방사선산업학회지. 1(1):15-19.
07-3	2007	Jang et al	Nutritional quality of dried pig placenta	J. Food Sci. Nutr. 12(2):89-94.
07-2	2007	Ham et al	Effect of gamma irradiaiton on Queso Blanco cheese.	J. Korean Dairy Technol. Sci. 25(1):15-20.
07-1	2007	Jo et al	Effect of gamma irradiaiton on Queso Blanco cheese.	J. Korean Dairy Technol. Sci. 25(1):15-20.
06-4	2006	Kim et al	Strategy for the promotion of an active participation in the IAEA program in the field of sustainable intensification of crop production system.	Korean J. International Agriculture. 18(3):202-209.
06-3	2006	Kim et al	Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect.	Korean J. Food Sci. Technol. 38(5):684-690.
06-2	2006	Sohn et al	Studies on the changes of biological activity and physicochemcial characteristics of gamma irradiated dandelion extracts.	Food Engineering Progress. 10(1):40-47.
06-1	2006	Kim et al	Effects of gamma irradiation on color changes and biological activities of ethanol extract of a mechanically pressed juice of Bokbunja (Rubus coreanus Miq.).	J. Korean Soc. Food Sci. Nutr. 35(3)271-277.
05-13	2005	Kim et al	Establishment of strategy for the promotion of an active participation in the IAEA program in the field of veterinary medicine.	Korean J. Vet. Publ. Health. 29(1): 1-9.
05-12	2005	Kim et al	Microbiological contamination of ice creamcontaminatily available in Korea and its irradiation effect.	Korean J. Anim. Sci. Technol. 47(5):867-876.
05-11	2005	Kang et al	Physicochemical characteristics and biological activity of irradiated pectin solution.	Korean J. Food Sci. Technol. 37(5):741-745.
05-10	2005	Ham et al	Changes of chemical, bacteriological, and allergenicity of raw milk by gamma irradiation	J. Korean Dairy Technol. Sci. 23(2):93-98.
05-9	2005	An et al	A study on physiological activities of Coptidis Rhizoma and application for cosmetic ingredients.	The Korea J. Herbology. 20(3):83-92.
05-8	2005	An et al	Cytotoxicity and antioxidant activities of the Yeonkyo-san and its ingredients.	The Korea J. Herbology. 20(3): 20-27.
05-7	2005	Jo et al	포장방법에 따른 양념갈비의 감마선 조사효과.	미트저널. 10월호. P. 57-62.
05-6	2005	Lee et al	Application of irradiation technology for development of functional natural materials.	ood Industry and Nutrition. 10(2):26-31.
05-5	2005	Jo et al	Comparison of biological activity between radiation-processed natural extract and commercial counterpart for industrial application.	Food Engineering Progress. 9(3):177-181.
05-4	2005	Kim et al	Effect of gamma irradiation on physiological activity of citrus essential oil.	J. Food Sci. Nutr. 34(6):791-797.
05-3	2005	Kim et al	Formulation of a strategy for the enhancement of an active participation in the IAEA program in the fields of food safety standards.	Food Ind. Nutr. 10(1):48-53.
05-2	2005	Lee et al	The prediction of origin of microbial contamination in Kimbaband improvement of microbial safety by gamma irradiation.	Korean J. Food Sci. Technol. 37(2):279-286.
05-1	2005	Kim et al	Microbiological safety of minimally processed white radish in modified atmosphere packaging combined with irradiation treatment.	Korean J. Food Sci. Technol. 37(1):11-14.
04-4	2004	Kim et al	Effects of specific microbial growth on TBARS value and pH in ground pork.	J. Food Sci. Nutr. 9(4):312-316.
04-3	2004	Jo et al	Microbial contamination of food materials for manufacturing Korean laver roll (Kimbab) and effect of gamma irradiation.	J. Food Sci. Nutr. 9(3):236-239.
04-2	2004	Kang et al	Effect of gamma irradiation on microbial growth, electron donating ability, and lipid oxidation of marinated beef rib (Galbi) with different packaging methods during storage.	J. Korean Soc. Food Sci. Nutr. 33(5):888-893.
04-1	2004	Lee et al	Radio-sensitivity of pathogens in gamma irradiated marinated beef rib (Galbi) and its sensory property. Korean	J. Food Sci. Technol. 36(1):168-173.
03-10	2003	Lee et al	Phsycochemical characteristics of gamma irradiated Changran Jeotkal during storage at 10℃.	Korean J. Food Sci. Technol. 35(6):1129-1134.
03-9	2003	Yook et al	Radiation sterilization of food and hygienic products.	Korean J. Food Preserv. 10(4):584-597
03-8	2003	Chawla et al	Bioactivities of citrus (Citrus unshiu) peel extracts subjected to different extraction conditions, storage temperatures, and irradiation.	J. Food Sci. Nutr. 8(4):349-355.
03-7	2003	Jo et al	Application of gamma irradiation on manufacturing Changran Jeotgal(aged and seasoned intestine of Alaska Pollock) : Microbiological and sensory characteristics.	J. Korean Soc. Food Sci. Nutr. 32(5):673-678.
03-6	2003	Jo et al	Effect of storage temperature and additives on color and physiological activity of gamma irradiated green tea leaf extract.	Nutraceuticals and Food. 8(2):185-190.
03-5	2003	Kang et al	Physiological activity of citrus peel extract by different extraction methods and gamma irradiation.	Korean J. Food Preserv. 10(3):388-393.
03-4	2003	Jo et al	Gamma irradiation of ready-to-cook bulgogiimproves safety and extends shelf-life without compromising organoleptic quality.	Nutraceuticals Foods. 8(2):191-195.
03-3	2003	Ahn et al	Effect of modified atmosphere packaging and gamma irradiation on NO-Mb contents and color of sausage.	Korean J. Food Sci. Technol. 35(2):320-324.
03-2	2003	Jo et al	CO₂ packaging combined with irradiation decreases nitrosamine formation in pork sausage.	Nutraceuticals and Food. 8:93-95.
03-1	2003	Jeon et al	Effect of gamma irradiation on the biological activities and color change of ethanol extracts Lonicera japonica.	Nutraceuticals and Food. 8:85-88.
02-8	2002	Kim et al	Effects of gamma irradiation on biogenic amines levels in Doenjang during fermentation.	J. Korean Soc. Food Sci. Nutr. 31(4):713-716.
02-7	2002	Jo et al	Comparison of physiologicalproperties between gamma-irradiated root and stolon extract of Gamcho (Glycyrrhiza uralensis Fischer).	Nutraceuticals and Food. 7(3):273-277.
02-6	2002	Ahn et al	Survey of N-nitrosodimethylamine level in Korean domestic and imported beer.	Nutraceuticals and Food. 7:219-221.
02-5	2002	Lee et al	Application of gamma irradiation for prolonging shelf-life of semi-dried squid (Todarodes pacificus).	J. Korean Soc. Food Sci. Nutr. 31(3):469-474.
02-4	2002	Kwon et al	Effect of additive on color reversioin of irradiated green tea extract.	J. Korean Soc. Food Sci. Nutr. 31(2):355-360.
02-3	2002	Ahn et al	Effects of gamma irradiation and ascorbic acid on reducing N-nitrosamines in pork sausage.	J. Korean Soc. Food Sci. Nutr. 31(3):384-388.
02-2	2002	. Kang et al	Changes of allergenicity and conformational structure of egg ovomucoid by gamma irradiation in the basic condition.	J. Food Sci. Nutr. 7(1):52-56.
02-1	2002	Jo et al	Reduction of residual nitrite level in cooked pork sausage with different packaging and gamma irradiation.	Korean J. Food Sci. Technol. 34(4):741-745.
01-7	2001	Son et al	Effect of gamma irradiation on removal of undesirable color from green tea extracts.	J. Korean Soc. Food Sci. Nutr. 30(6):1305-1308
01-6	2001	Jo et al	Short communication of novel application of food irradiation.	J. Food Sci. Nutr. 6(4):253-256.
01-5	2001	Lee et al	Inhibition of photooxidation by breakdown of chlorophyll in oil model system using gamma irradiation.	Korean J. Food Sci. Technol. 33(6):693-699.
01-4	2001	Jo et al	Packaging effect on microbial and physicochemical changes in irradiated cooked pork sausage during frozen storage at -20℃.	J. Food Sci. Nutr. 6(4):211-215.
01-3	2001	Jo et al	Effect of irradiation on pH, color, and sensory quality of cooked pork sausage with added chitosan oligomer.	J. Food Sci. Nutr. 6(3):147-151.
01-2	2001	Lee et al	Shelf-stability of sausages manufactured with gamma irradiated natural casing.	J. Korean Soc. Food. Sci. Nutr. 30(1):364-367.
01-1	2001	Jo et al	Quality properties of sausage prepared with gamma irradiated natural casing.	J. Korean Soc. Food. Sci. Nutr. 30(1):75-79
00-1	2000	Kim et al	Changes of microbiological and general quality characteristics of gamma irradiated half-cooked noodle.	J. Food Hyg. Safety. 15(3):256-261.
94-1	1994	Jo et al	Studies on the postmortem conditions for connective tissue denaturation in beef from Korean cattle.	Korean J. Anim. Sci. 36:199-205.

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