A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Godwin A. Udourioh Moses M. Solomon Jude A. Okolie
- 간행물 정보
- 『Food Science of Animal Resources』제45권 제2호, 375~408쪽, 전체 34쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2025.03.15
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해당간행물 수록 논문
- A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality
- Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus
- The Quality Traits of Pork Belly and Impact Factors of Quality
- Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme
- The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement
- Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
- Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal
- The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway
- Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
- Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
- Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle
- Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health
- Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model
- A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
- Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic- Sous Vide Cooking System
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