- 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.
CURRENT ISSUE: Mar 2023, Vol. 43 , No. 2
AHEAD OF PRINT
Article
Effects of
Food Sci Anim Resour 2023 [published online ahead of print: Mar 16, 2023]
https://doi.org/10.5851/kosfa.2023.e12 |
Article
Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham
Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e9 |
Article
Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e11 |
Article
Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoked
Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e10 |
Article
The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean native cattle)
Food Sci Anim Resour 2023 [published online ahead of print: Feb 09, 2023]
https://doi.org/10.5851/kosfa.2023.e8 |
Article
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-air Dried Edible Insect Larvae
Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e4 |
Article
Analysis of Quality after Sous Vide of Pork Loin Wet-aged using Pulsed Electric Field System
Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e3 |
Article
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with
Food Sci Anim Resour 2022 [published online ahead of print: Dec 14, 2022]
https://doi.org/10.5851/kosfa.2022.e73 |
MOST READ ARTICLE
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REVIEW ![]()
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53 |
REVIEW
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75 |
REVIEW
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699 |
ARTICLE
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
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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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
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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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
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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Optimization of Replacing Pork Meat with Yellow Worm (
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617 |
ARTICLE
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159 |
REVIEW
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65 |
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351 |