List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 4, 2016

REVIEW
Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease
Korean J Food Sci Anim Resour 2016;36(4):435-444.
https://doi.org/10.5851/kosfa.2016.36.4.435
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ARTICLE
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445
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Inhibitory Effects of Synthetic Peptides Containing Bovine Lactoferrin C-lobe Sequence on Bacterial Growth
Korean J Food Sci Anim Resour 2016;36(4):452-457.
https://doi.org/10.5851/kosfa.2016.36.4.452
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Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458
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Detection of Foodborne Pathogens and Mycotoxins in Eggs and Chicken Feeds from Farms to Retail Markets
Korean J Food Sci Anim Resour 2016;36(4):463-468.
https://doi.org/10.5851/kosfa.2016.36.4.463
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The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat
Korean J Food Sci Anim Resour 2016;36(4):469-475.
https://doi.org/10.5851/kosfa.2016.36.4.469
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Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476
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Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide
Korean J Food Sci Anim Resour 2016;36(4):487-493.
https://doi.org/10.5851/kosfa.2016.36.4.487
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Korean J Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species
Korean J Food Sci Anim Resour 2016;36(4):499-507.
https://doi.org/10.5851/kosfa.2016.36.4.499
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Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
Korean J Food Sci Anim Resour 2016;36(4):508-515.
https://doi.org/10.5851/kosfa.2016.36.4.508
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Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein
Korean J Food Sci Anim Resour 2016;36(4):516-522.
https://doi.org/10.5851/kosfa.2016.36.4.516
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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523
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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
Korean J Food Sci Anim Resour 2016;36(4):531-537.
https://doi.org/10.5851/kosfa.2016.36.4.531
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The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
Korean J Food Sci Anim Resour 2016;36(4):538-546.
https://doi.org/10.5851/kosfa.2016.36.4.538
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Korean J Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt
Korean J Food Sci Anim Resour 2016;36(4):558-565.
https://doi.org/10.5851/kosfa.2016.36.4.558
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