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Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder KCI 등재 SCIE

Kyong Su Kim, Hye Young Seo

한국식품과학회 Food Science and Biotechnology Volume 12 Number 6 2003.12 pp.664-669

Functional Properties of Enzymatically Modified Egg Yolk Powder Produced by Phospholipase A2 Treatment KCI 등재 SCIE SCOPUS

Mi-Ra Kim, Jee-Young Imm, Jae-Yong Shim, Ki-Hwan Park

한국식품과학회 Food Science and Biotechnology Volume 17 Number 6 2008.12 pp.1289-1293

Lipid Oxidative Stability of Fried Products Added with Egg Yolk Powder During Storage

Hong, Hye-Mi, Choi, Hyun-Ki, Choe, Eun-Ok

[Kisti 연계] 한국식생활문화학회 Food quality and culture Vol.1 No.1 2007 pp.6-12

Effect of Dietary Marine Microalgae (Schizochytrium) Powder on Egg Production, Blood Lipid Profiles, Egg Quality, and Fatty Acid Composition of Egg Yolk in Layers

Park, J.H., Upadhaya, S.D., Kim, I.H.

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.28 No.3 2015 pp.391-397

Effects of Fermented Garlic Powder on Production Performance, Egg Quality, Blood Profiles and Fatty Acids Composition of Egg Yolk in Laying Hens

Ao, X., Yoo, J.S., Lee, J.H., Jang, H.D., Wang, J.P., Zhou, T.X., Kim, I.H.

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.23 No.6 2010 pp.786-791

Effect of Olive Leaf (Olea europaea) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels

Cayan, Huseyin, Erener, G.

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.28 No.4 2015 pp.538-543

Effect of Red Pepper (Capsicum frutescens) Powder or Red Pepper Pigment on the Performance and Egg Yolk Color of Laying Hens

Li, Huaqiang, Jin, Liji, Wu, Feifei, Thacker, Philip, Li, Xiaoyu, You, Jiansong, Wang, Xiaoyan, Liu, Sizhao, Li, Shuying, Xu, Yongping

[Kisti 연계] 아세아태평양축산학회 Asian-Australasian journal of animal sciences Vol.25 No.11 2012 pp.1605-1610

난황항체제제(IgY) 첨가가 육용오리의 생산성, 혈액성상, 장내 미생물 및 면역글로불린 함량에 미치는 영향

전익수, 강환구, 김찬호, 황보종, 박성복

[Kisti 연계] 한국가금학회 가금학회지 Vol.43 No.3 2016 pp.143-148

액란과 생란의 난황으로 제조한 블루베리 쿠키의 품질특성과 항산화능 비교

김경옥, 유아남, 윤이나, 박현진

[Kisti 연계] 한국식품영양과학회 한국식품영양과학회지 Vol.43 No.7 2014 pp.999-1008