Food Science of Animal Resources

A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed

Food Sci Anim Resour 2023;43(3):383-401.
https://doi.org/10.5851/kosfa.2023.e13

HTML PDF PubReader Cited by 19

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73

HTML PDF PubReader Cited by 11

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3

HTML PDF PubReader Cited by 4

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4

HTML PDF PubReader Cited by 25

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

Food Sci Anim Resour 2023;43(3):441-453.
https://doi.org/10.5851/kosfa.2023.e8

HTML PDF PubReader Cited by 2

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9

HTML PDF PubReader Cited by 8

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

Food Sci Anim Resour 2023;43(3):471-490.
https://doi.org/10.5851/kosfa.2023.e10

HTML PDF PubReader Cited by 7

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

Food Sci Anim Resour 2023;43(3):491-501.
https://doi.org/10.5851/kosfa.2023.e11

HTML PDF PubReader Cited by 7

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12

HTML PDF PubReader Cited by 7

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

Food Sci Anim Resour 2023;43(3):512-530.
https://doi.org/10.5851/kosfa.2023.e14

HTML PDF PubReader Cited by 10

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Zhen Song, Inho Hwang

Food Sci Anim Resour 2023;43(3):531-539.
https://doi.org/10.5851/kosfa.2023.e15

HTML PDF PubReader Cited by 7

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo, Nam Su Oh

Food Sci Anim Resour 2023;43(3):540-551.
https://doi.org/10.5851/kosfa.2023.e16

HTML PDF PubReader Cited by 16

List of Articles

Food Science of Animal Resources. Vol. 43, No. 3, 2023

Announcement