Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43
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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019;39(3):371-378.
https://doi.org/10.5851/kosfa.2019.e28
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Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Food Sci Anim Resour 2019;39(3):503-509.
https://doi.org/10.5851/kosfa.2019.e45
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An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329
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Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Korean J Food Sci Anim Resour 2018;38(4):759-767.
https://doi.org/10.5851/kosfa.2018.e14
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Comparison of Physicochemical Properties between Standard and Sow Pork
Korean J Food Sci Anim Resour 2018;38(5):1120-1130.
https://doi.org/10.5851/kosfa.2018.e45
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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. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, and dairy 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.

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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