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Korean J. Food Sci. An. 2016;36:291-434
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Jieun Yang, Dawoon Jeong, Chong-Sam Na, and Inho Hwang
Korean J. Food Sci. An. 2016;36:291-299
The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage
Sükrü Kurt
Korean J. Food Sci. An. 2016;36:300-308
Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
Cheon-Jei Kim, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Ji-Hun Choi, Young-Boong Kim, and Yun-Sang Choi
Korean J. Food Sci. An. 2016;36:309-318
Development of Analytical Method and Monitoring of Veterinary Drug Residues in Korean Animal Products
Jae-Sang Song, Su-Jeong Park, Jung-Yun Choi, Jin-Sook Kim, Myung-Hee Kang, Bo-Kyung Choi, and Sun Jin Hur
Korean J. Food Sci. An. 2016;36:319-325
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Supaluk Sorapukdee, Chanpen Uesakulrungrueng, and Komkhae Pilasombut
Korean J. Food Sci. An. 2016;36:326-334
Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
Sang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, and Munkhtugs Davaatseren
Korean J. Food Sci. An. 2016;36:335-342
Rapid Discoloration of Aged Beef Muscles after Short-Term/ Extreme Temperature Abuse during Retail Display
Hyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, and Yuan H. Brad Kim
Korean J. Food Sci. An. 2016;36:343-351
Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey
Cemil Kürekci, Sevda Pehlivanlar Önen, Mustafa Yipel, Özkan Aslanta¸s, and Aycan Gündog˘ du
Korean J. Food Sci. An. 2016;36:352-358
Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, and Cheon-Jei Kim
Korean J. Food Sci. An. 2016;36:359-368
Quality Improvement of Pork Loin by Dry Aging
Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, and Samooel Jung
Korean J. Food Sci. An. 2016;36:369-376
Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time
Filiz Yangilar
Korean J. Food Sci. An. 2016;36:377-388
Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights
Young Min Choi and Hee Kyung Oh
Korean J. Food Sci. An. 2016;36:389-396
Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Ji-Han Kim, Su-Jung Yeon, Go-Eun Hong, Woojoon Park, and Chi-Ho Lee
Korean J. Food Sci. An. 2016;36:397-404
Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, and Sung Ki Lee
Korean J. Food Sci. An. 2016;36:405-411
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Jieun Jung, Hyun-Dong Paik, Hyun Joo Yoon, Hye Ji Jang, Renda Kankanamge Chaturika Jeewanthi, Hee-Sook Jee, Xiang Li, Na-Kyoung Lee, and Si-Kyung Lee
Korean J. Food Sci. An. 2016;36:412-420
Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages
Hyun-Ju Yang and Kyung Bin Song
Korean J. Food Sci. An. 2016;36:421-426
Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology
Hyung-Seok Yu, Na-Kyoung Lee, Hye-Lin Jeon, Su Jin Eom, Mi-Young Yoo, Sang-Dong Lim, and Hyun-Dong Paik
Korean J. Food Sci. An. 2016;36:427-434
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product...
Dae-Kyung Kang
Dankook University