List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 2, 2016

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review
Food Sci Anim Resour 2016;36(2):137-144.
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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Food Sci Anim Resour 2016;36(2):145-151.
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Food Sci Anim Resour 2016;36(2):152-158.
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Food Sci Anim Resour 2016;36(2):159-169.
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Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus
Food Sci Anim Resour 2016;36(2):170-177.
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Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Food Sci Anim Resour 2016;36(2):178-185.
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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage
Food Sci Anim Resour 2016;36(2):186-193.
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Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk
Food Sci Anim Resour 2016;36(2):194-197.
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Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
Food Sci Anim Resour 2016;36(2):198-205.
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Detection for Non-Milk Fat in Dairy Product by Gas Chromatography
Food Sci Anim Resour 2016;36(2):206-214.
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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Food Sci Anim Resour 2016;36(2):215-222.
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The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles
Food Sci Anim Resour 2016;36(2):223-229.
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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Food Sci Anim Resour 2016;36(2):230-236.
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Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibroblast
Food Sci Anim Resour 2016;36(2):237-243.
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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
Food Sci Anim Resour 2016;36(2):244-253.
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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Food Sci Anim Resour 2016;36(2):254-261.
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Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage
Food Sci Anim Resour 2016;36(2):262-266.
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Food Sci Anim Resour 2016;36(2):267-274.
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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Food Sci Anim Resour 2016;36(2):275-282.
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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Food Sci Anim Resour 2016;36(2):283-288.
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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.







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