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.
A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.
Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e31
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https://doi.org/10.5851/kosfa.2020.e31
Flavor components comparison between the neck meat of donkey, swine, bovine and sheep
Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e30
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https://doi.org/10.5851/kosfa.2020.e30
Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-Converted Nitrite
Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e29
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https://doi.org/10.5851/kosfa.2020.e29
Effects of muscle and finishing diets containing distillers grains with low moisture levels on fatty acid deposition in two novel value-added beef cuts
Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e28
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https://doi.org/10.5851/kosfa.2020.e28
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e26
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https://doi.org/10.5851/kosfa.2020.e26
Functional chemical components in Protaetia brevitarsis larvae: impact of supplementary feeds
Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e25
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https://doi.org/10.5851/kosfa.2020.e25
Physicochemical Properties of Pork Neck and Chicken Leg meat Under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e24
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https://doi.org/10.5851/kosfa.2020.e24
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e23
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https://doi.org/10.5851/kosfa.2020.e23
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e22
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https://doi.org/10.5851/kosfa.2020.e22
Changes in Cathepsin Activity during Low-temperature Storage and Sous Vide Processing of Beef Brisket
Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e21
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https://doi.org/10.5851/kosfa.2020.e21
Occurrence and characteristics of methicillin-resistant and -susceptible Staphylococcus aureus Isolated from the beef production chain in Korea
Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e20
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https://doi.org/10.5851/kosfa.2020.e20
Effect of incorporation of pomegranate peel and bagasse powder and their extracts on quality characteristics of chicken meat patties
Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e19
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https://doi.org/10.5851/kosfa.2020.e19
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e18
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https://doi.org/10.5851/kosfa.2020.e18
Comparison of storage stability, volatile compounds and sensory properties between coarsely-and finely-marbled 1+ grade Hanwoo beef loins
Food Sci Anim Resour 2020 [published online ahead of print: Feb 19, 2020]
https://doi.org/10.5851/kosfa.2020.e17
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https://doi.org/10.5851/kosfa.2020.e17
Quality And Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat from Indonesia
Food Sci Anim Resour 2020 [published online ahead of print: Feb 19, 2020]
https://doi.org/10.5851/kosfa.2020.e16
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https://doi.org/10.5851/kosfa.2020.e16
Ribose induced Maillard reaction as an analytical method for detection of adulteration and differentiation of chilled and frozen-thawed minced veal
Food Sci Anim Resour 2020 [published online ahead of print: Feb 14, 2020]
https://doi.org/10.5851/kosfa.2020.e13
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https://doi.org/10.5851/kosfa.2020.e13
Effects of Zn-L-selenomethionine on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content in broiler chickens
Food Sci Anim Resour 2020 [published online ahead of print: Jan 23, 2020]
https://doi.org/10.5851/kosfa.2020.e9
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https://doi.org/10.5851/kosfa.2020.e9
Effect of partial replacement of soybean and corn with dietary chickpea (raw, autoclaved, or microwaved) on production performance of laying quails and egg quality
Food Sci Anim Resour 2019 [published online ahead of print: Dec 16, 2019]
https://doi.org/10.5851/kosfa.2019.e98
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https://doi.org/10.5851/kosfa.2019.e98
Texture characteristics of horse meat for the elderly based on the enzyme treatment
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e86
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https://doi.org/10.5851/kosfa.2019.e86
Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e79
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https://doi.org/10.5851/kosfa.2019.e79