List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 3, 2016

ARTICLE
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291
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The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(3):300-308.
https://doi.org/10.5851/kosfa.2016.36.3.300
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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters
Korean J Food Sci Anim Resour 2016;36(3):309-318.
https://doi.org/10.5851/kosfa.2016.36.3.309
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Development of Analytical Method and Monitoring of Veterinary Drug Residues in Korean Animal Products
Korean J Food Sci Anim Resour 2016;36(3):319-325.
https://doi.org/10.5851/kosfa.2016.36.3.319
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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Korean J Food Sci Anim Resour 2016;36(3):326-334.
https://doi.org/10.5851/kosfa.2016.36.3.326
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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk
Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335
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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
Korean J Food Sci Anim Resour 2016;36(3):343-351.
https://doi.org/10.5851/kosfa.2016.36.3.343
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Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey
Korean J Food Sci Anim Resour 2016;36(3):352-358.
https://doi.org/10.5851/kosfa.2016.36.3.352
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359
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Quality Improvement of Pork Loin by Dry Aging
Korean J Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369
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Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time
Korean J Food Sci Anim Resour 2016;36(3):377-388.
https://doi.org/10.5851/kosfa.2016.36.3.377
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Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights
Korean J Food Sci Anim Resour 2016;36(3):389-396.
https://doi.org/10.5851/kosfa.2016.36.3.389
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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405
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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Korean J Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412
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Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages
Korean J Food Sci Anim Resour 2016;36(3):421-426.
https://doi.org/10.5851/kosfa.2016.36.3.421
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Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology
Korean J Food Sci Anim Resour 2016;36(3):427-434.
https://doi.org/10.5851/kosfa.2016.36.3.427
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