List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 1, 2016

ARTICLE
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties
Korean J Food Sci Anim Resour 2016;36(1):8-13.
https://doi.org/10.5851/kosfa.2016.36.1.8
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Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration
Korean J Food Sci Anim Resour 2016;36(1):14-18.
https://doi.org/10.5851/kosfa.2016.36.1.14
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Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture
Korean J Food Sci Anim Resour 2016;36(1):19-22.
https://doi.org/10.5851/kosfa.2016.36.1.19
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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
Korean J Food Sci Anim Resour 2016;36(1):29-36.
https://doi.org/10.5851/kosfa.2016.36.1.29
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Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
Korean J Food Sci Anim Resour 2016;36(1):37-43.
https://doi.org/10.5851/kosfa.2016.36.1.37
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61
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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Korean J Food Sci Anim Resour 2016;36(1):68-76.
https://doi.org/10.5851/kosfa.2016.36.1.68
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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
Korean J Food Sci Anim Resour 2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77
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Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds
Korean J Food Sci Anim Resour 2016;36(1):84-89.
https://doi.org/10.5851/kosfa.2016.36.1.84
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Korean J Food Sci Anim Resour 2016;36(1):100-108.
https://doi.org/10.5851/kosfa.2016.36.1.100
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Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model
Korean J Food Sci Anim Resour 2016;36(1):109-113.
https://doi.org/10.5851/kosfa.2016.36.1.109
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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122
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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131
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