Ahead of Print Articles
Accepted manuscripts can be published online ahead of print. These accepted manuscripts have already been peer-reviewed and approved for publication, but have not yet been proofread or formatted for publication. The accepted paper is not considered the final paper of record because the editing process may identify errors to be corrected.
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 [published online ahead of print: Jun 03, 2019]
https://doi.org/10.5851/kosfa.2019.e43
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https://doi.org/10.5851/kosfa.2019.e43
Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
Food Sci Anim Resour 2019 [published online ahead of print: Jun 03, 2019]
https://doi.org/10.5851/kosfa.2019.e42
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https://doi.org/10.5851/kosfa.2019.e42
Oxidative stability and quality characteristics of duck, chicken, swine and bovine skin fats extracted by pressurized hot water extraction
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e41
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https://doi.org/10.5851/kosfa.2019.e41
Nitroso-Hemoglobin increased the color stability and inhibited the pathogenic bacteria in a minced beef model: A combined low-field NMR study
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e40
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https://doi.org/10.5851/kosfa.2019.e40
Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e39
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https://doi.org/10.5851/kosfa.2019.e39
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on its Physicochemical Quality
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e37
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https://doi.org/10.5851/kosfa.2019.e37
Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e36
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https://doi.org/10.5851/kosfa.2019.e36
Incidence of white striping and its effect on the quality traits of raw and processed turkey breast meat
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e35
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https://doi.org/10.5851/kosfa.2019.e35
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e34
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https://doi.org/10.5851/kosfa.2019.e34
Comparisons of Beef fatty acid and amino acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu breeds
Food Sci Anim Resour 2019 [published online ahead of print: Apr 12, 2019]
https://doi.org/10.5851/kosfa.2019.e33
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https://doi.org/10.5851/kosfa.2019.e33
Effect of TDN level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e32
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https://doi.org/10.5851/kosfa.2019.e32
Changes in Taste Compounds and Sensory Characteristics during Dry Aging of Pork Cuts
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e29
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https://doi.org/10.5851/kosfa.2019.e29
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e28
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https://doi.org/10.5851/kosfa.2019.e28
Effects of traditional sauce type and storage time on quality characteristics, shelf-life and flavor compounds of marinated pork cooked by Sous Vide method
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e27
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https://doi.org/10.5851/kosfa.2019.e27
Determination of fat accumulation reduction by edible fatty acids and natural waxes In Vitro
Food Sci Anim Resour 2018 [published online ahead of print: May 20, 2018]
https://doi.org/10.5851/kosfa.2019.e38
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https://doi.org/10.5851/kosfa.2019.e38