Food Science of Animal Resources

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2020 Impact Factor: 2.471

About Food Science of Animal Resources

The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA). The journal is indexed in Science Citation Index Expanded®, SCOPUS™, PubMed Central, and Korea Citation Index.
About Korean Society for Food Science of Animal Resources

The Korean Society for Food Science of Animal Resources (KOSFA) was founded in 1978 as the Korean Society of Meat Science initially and transferred to the present title in 1993. Since then, KOSFA has contributed to the development of industry and academia related to animal origin foods in Korea through exchanges of academic knowledge and practical experience. The Food Science and Animal Resources, which is published regularly by KOSFA, is now one of the most competitive international academic journals in the field of animal origin food science and technology. This journal has been making remarkable progress by being indexed by KCI, SCI(E), PubMed Central and SCOPUS. In addition, a magazine, Food Science for Animal Resources and Industry, is being published twice a year to exchange knowledge, introduce advanced technology, and communicate present issues and future trend with animal origin food industry. KOSFA is making real efforts to share the rapidly changing trends and relevant knowledge with members, regulatory authorities, and industry and building a strong cooperation system among them. For the reasons, each year, KOSFA holds annual international conference regularly in spring and several symposiums, seminars, and workshops on various issues raised from industry, academia, authority, and consumer both domestically and internationally. KOSFA continues its efforts on the development of industry and academia of animal origin food science and technology.
ARTICLE

Sep 01, 2021

Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-Terminal Kinase Activation

Sang-Ah Seo, Hyun-Jung Park, Min-Gi Han, Ran Lee, Ji-Soo Kim, Ji-Hoo Park, Won-Young Lee, Hyuk Song

Food Sci Anim Resour 2021;41(5):749-762.
https://doi.org/10.5851/kosfa.2021.e33

Colostrum, which contains various immune and growth factors, aids wound healing by promoting keratinocyte proliferation. Aquaporins (AQPs) are small, hydrophobic membrane proteins that regulate cellular water retention. However, few studies have examined the effect of processed colostrum whey on AQP-3 expression in human skin cells. Here, we investigated the effect of milk, colostrum, fermented milk, and fermented colostrum whey on AQP-3 expression in keratinocyte HaCaT cells. Concentrations of 100–400 μg/mL of fermented colostrum whey wer...
ARTICLE

Sep 01, 2021

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Jinwoo Cho, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Aera Jang

Food Sci Anim Resour 2021;41(5):763-778.
https://doi.org/10.5851/kosfa.2021.e34

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9°C. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorgani...
ARTICLE

Sep 01, 2021

Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades

Jae Yeong Kim, Boin Lee, Dong Hwan Kim, Kichoon Lee, Eun Joong Kim, Young Min Choi

Food Sci Anim Resour 2021;41(5):779-787.
https://doi.org/10.5851/kosfa.2021.e35

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH24 h and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 v...
ARTICLE

Sep 01, 2021

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36

This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than...
ARTICLE

Sep 01, 2021

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang

Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside tha...
ARTICLE

Sep 01, 2021

Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Spectrometry (GC/MS/MS)

Ozgur Golge, Turan Liman, Bulent Kabak

Food Sci Anim Resour 2021;41(5):816-825.
https://doi.org/10.5851/kosfa.2021.e38

This study aims to validate a fast method of simultaneous analysis of 365 LC-amenable and 142 GC-amenable pesticides in hen eggs by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS), respectively, operating in multiple reaction monitoring (MRM) acquisition modes. The sample preparation was based on quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction. Key method performance parameters investigated were specificity, linearity, limit of quantification (LOQ), accur...
ARTICLE

Sep 01, 2021

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Yi-Hyung Chung, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40

A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of M. longissimus dorsi (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.3% RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS...
ARTICLE

Sep 01, 2021

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong

Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosem...
ARTICLE

Sep 01, 2021

Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, Hyeon Gyu Lee

Food Sci Anim Resour 2021;41(5):855-868.
https://doi.org/10.5851/kosfa.2021.e42

The present study was designed to investigate the effects of protein formula with different casein (C) to whey protein (W) ratios on dispersion stability, protein quality and body composition in rats. Modification of the casein to whey protein (CW) ratio affected the extent of protein aggregation, and heated CW-2:8 showed a significantly increased larger particle (>100 μm) size distribution. The largest protein aggregates were formed by whey protein self-aggregation. There were no significant differences in protein aggregation when the CW...
ARTICLE

Sep 01, 2021

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Farouq Heidar Barido, Sung Ki Lee

Food Sci Anim Resour 2021;41(5):869-882.
https://doi.org/10.5851/kosfa.2021.e43

Sodium chloride (NaCl) replacement with calcium chloride (CaCl2) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl2 at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. STPP was adjusted to 0.5...
ARTICLE

Sep 01, 2021

Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia

Ahmed E. Taha

Food Sci Anim Resour 2021;41(5):883-893.
https://doi.org/10.5851/kosfa.2021.e44

Clostridium difficile present in feces of food animals may contaminate their meats and act as a potential source of C. difficile infection (CDI) to humans. C. difficile resistance to antibiotics, its production of toxins and spores play major roles in the pathogenesis of CDI. This is the first study to evaluate C. difficile prevalence in retail raw animal meats, its antibiotics susceptibilities and toxigenic activities in Al-Jouf, Saudi Arabia. Totally, 240 meat samples were tested. C. difficile was identified by standard microbiological and bi...
ARTICLE

Sep 01, 2021

Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties

Istifiani Lola Ayu, Ho-Kyung Ha, Dong-Hun Yang, Won-Jae Lee, Mee-Ryung Lee

Food Sci Anim Resour 2021;41(5):894-904.
https://doi.org/10.5851/kosfa.2021.e45

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using...

CURRENT ISSUE: Sep 2021, Vol. 41 , No. 5

ARTICLE

Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-Terminal Kinase Activation

Sang-Ah Seo, Hyun-Jung Park, Min-Gi Han, Ran Lee, Ji-Soo Kim, Ji-Hoo Park, Won-Young Lee, Hyuk Song

Food Sci Anim Resour 2021;41(5):749-762.
https://doi.org/10.5851/kosfa.2021.e33

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ARTICLE

Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Jinwoo Cho, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Aera Jang

Food Sci Anim Resour 2021;41(5):763-778.
https://doi.org/10.5851/kosfa.2021.e34

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ARTICLE

Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades

Jae Yeong Kim, Boin Lee, Dong Hwan Kim, Kichoon Lee, Eun Joong Kim, Young Min Choi

Food Sci Anim Resour 2021;41(5):779-787.
https://doi.org/10.5851/kosfa.2021.e35

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ARTICLE

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36

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ARTICLE

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang

Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37

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ARTICLE

Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Spectrometry (GC/MS/MS)

Ozgur Golge, Turan Liman, Bulent Kabak

Food Sci Anim Resour 2021;41(5):816-825.
https://doi.org/10.5851/kosfa.2021.e38

HTML PDF PubReader

ARTICLE

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Yi-Hyung Chung, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40

HTML PDF PubReader

ARTICLE

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong

Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41

HTML PDF PubReader

ARTICLE

Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, Hyeon Gyu Lee

Food Sci Anim Resour 2021;41(5):855-868.
https://doi.org/10.5851/kosfa.2021.e42

HTML PDF PubReader

ARTICLE

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Farouq Heidar Barido, Sung Ki Lee

Food Sci Anim Resour 2021;41(5):869-882.
https://doi.org/10.5851/kosfa.2021.e43

HTML PDF PubReader

ARTICLE

Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia

Ahmed E. Taha

Food Sci Anim Resour 2021;41(5):883-893.
https://doi.org/10.5851/kosfa.2021.e44

HTML PDF PubReader

ARTICLE

Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties

Istifiani Lola Ayu, Ho-Kyung Ha, Dong-Hun Yang, Won-Jae Lee, Mee-Ryung Lee

Food Sci Anim Resour 2021;41(5):894-904.
https://doi.org/10.5851/kosfa.2021.e45

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Article

Functional quails eggs using enriched spirulina during the biosorption process

Maryam Vejdani nia, Mozhgan Emtyazjoo, Mohammad Chamani

Food Sci Anim Resour 2021 [published online ahead of print: Jul 29, 2021]
https://doi.org/10.5851/kosfa.2021.e39

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REVIEW

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Last 3 months views: 805

ARTICLE

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, Hyojin Kang, Sung-Il Ahn, Jin-Woo Jhoo, Chang-Six Ra

Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68

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Last 3 months views: 565

REVIEW

Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

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Last 3 months views: 564

REVIEW

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

Yinyan Shi, Xiaochan Wang, Md Saidul Borhan, Jennifer Young, David Newman, Eric Berg, Xin Sun

Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25

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Last 3 months views: 540

REVIEW

Reducing Veterinary Drug Residues in Animal Products: A Review

Md Shohel Rana, Seung Yun Lee, Hae Jin Kang, Sun Jin Hur

Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65

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Last 3 months views: 526

ARTICLE

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36

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Last 3 months views: 479

REVIEW

The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

Xi Huang, Dong Uk Ahn

Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2

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Last 3 months views: 473

ARTICLE

Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin

Mehdi Nadalian, Nurkhuzaiah Kamaruzaman, Mohd Shakir Mohamad Yusop, Abdul Salam Babji, Salma Mohamad Yusop

Food Sci Anim Resour 2019;39(6):966-979.
https://doi.org/10.5851/kosfa.2019.e90

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Last 3 months views: 413

SHORT COMMUNICATIONS

Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro

Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, Jinsol Jeong, Minkyung Ryu, Sungkwon Park, Cheorun Jo, Chang-Kyu Lee

Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39

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Last 3 months views: 391

ARTICLE

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Boin Lee, Chun Ho Park, Jae Yeong Kim, O Hyeonbin, Dasol Kim, Dong Kook Cho, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2021;41(4):664-673.
https://doi.org/10.5851/kosfa.2021.e24

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Last 3 months views: 390

MOST CITED ARTICLE

REVIEW

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Cited by 68

REVIEW

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Cited by 40

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

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Cited by 39

ARTICLE

Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo

Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787

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Cited by 38

ARTICLE

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Cited by 36

ARTICLE

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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Cited by 34

ARTICLE

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1

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Cited by 31

ARTICLE

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418

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Cited by 30

REVIEW

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Cited by 28

ARTICLE

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh

Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90

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Cited by 27

Author	APC	Remark
Member	1,000,000 KR won	First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea	1,200,000 KR won
Other countries except Korea	500 US $	Affiliation of corresponding author

CURRENT ISSUE: Sep 2021, Vol. 41 , No. 5

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Special Issue: 67th ICoMST 2021