List of Articles

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

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