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♦ Àü³²´ë Áø±¸º¹ ±³¼ö, ³í¹® 2008³â JFS most-cited Paper·Î ¼±Á¤ ♦
º» ÇÐȸ ȸ¿øÀÎ Áø±¸º¹ ±³¼ö(Àü³²´ë)´Â 2008³â¿¡ °ÔÀçµÈ Journal of Food Science (ÀÌÇÏ JFS) Àú³ÎÀÇ Food Chemistry ºÎºÐ¿¡¼ °¡Àå ¸¹ÀÌ ÀοëµÈ ³í¹®À¸·Î ¼±Á¤µÇ¾î Áö³ 6¿ù11ÀϺÎÅÍ 3ÀÏ°£ ¹Ì±¹ New Orleans¿¡¼ °³ÃÖµÈ IFT Annual Meeting ±â°£ Áß ÆíÁýÀåÀÎ Dr. Daryl Lund·ÎºÎÅÍ special recognition°ú ÇÔ²² Áõ¸í¼¸¦ ¼ö¿© ¹Þ¾Ò´Ù.
JFS´Â ¸Å³â 2³âÀü ³í¹®ÀÇ ÀοëȽ¼ö¸¦ °ø°³ÇÏ°í °¢ºÎ¹® º° °¡Àå ¸¹ÀÌ ÀοëµÈ ³í¹®À» ¼±Á¤ÇÏ¿© ÃàÇÏÇØ ÁÖ°í Àִµ¥ Áø±³¼ö´Â 2008³â(47±Ç) 3È£¿¡ J. Food Sci. ¿¡ °ÔÀçµÈ “Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage” ³í¹®¿¡¼ ³ÃÀå ÀúÀå Áß µ·À°ÀÇ ºÎÀ§º°(µî½É vs »ð°ã) ±×¸®°í Æ÷À庰 (Áø°ø vs ÇÔ±âÆ÷Àå) Áö¹æ»êÈ¿Í »êÈ»ý¼º¹°À» ºÐ¼®ÇÏ¿© »óÈ£¿¬°ü°ü°è¸¦ ¼³¸íÇÏ¿© ¸¹Àº µ¶ÀڷκÎÅÍ ÀοëÀ» À̲ø¾î ³Â´Ù. ÀÌ¿Í °°Àº ³»¿ëÀº JFS 6¿ùÈ£ Á¦5±Ç Editorial ºÎºÐ¿¡ °Ô½ÃµÇ¾ú´Ù.
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