List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 5, 2016

Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Food Sci Anim Resour 2016;36(5):567-576.
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Health Implications of Beef Intramuscular Fat Consumption
Food Sci Anim Resour 2016;36(5):577-582.
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Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality
Food Sci Anim Resour 2016;36(5):583-593.
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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System
Food Sci Anim Resour 2016;36(5):594-600.
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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Food Sci Anim Resour 2016;36(5):601-611.
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Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
Food Sci Anim Resour 2016;36(5):612-616.
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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Food Sci Anim Resour 2016;36(5):617-625.
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The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage
Food Sci Anim Resour 2016;36(5):626-634.
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Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402
Food Sci Anim Resour 2016;36(5):635-640.
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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
Food Sci Anim Resour 2016;36(5):641-649.
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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
Food Sci Anim Resour 2016;36(5):650-655.
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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
Food Sci Anim Resour 2016;36(5):656-664.
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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Food Sci Anim Resour 2016;36(5):665-670.
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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
Food Sci Anim Resour 2016;36(5):671-678.
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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
Food Sci Anim Resour 2016;36(5):679-688.
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Food Sci Anim Resour 2016;36(5):689-696.
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Retraction Note to: Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products
Food Sci Anim Resour 2016;36(5):697
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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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