List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 6, 2016

REVIEW
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
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Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef
Korean J Food Sci Anim Resour 2016;36(6):709-718.
https://doi.org/10.5851/kosfa.2016.36.6.709
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ARTICLE
Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry
Korean J Food Sci Anim Resour 2016;36(6):719-728.
https://doi.org/10.5851/kosfa.2016.36.6.719
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2016;36(6):737-743.
https://doi.org/10.5851/kosfa.2016.36.6.737
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Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
Korean J Food Sci Anim Resour 2016;36(6):744-751.
https://doi.org/10.5851/kosfa.2016.36.6.744
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Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
Korean J Food Sci Anim Resour 2016;36(6):752-759.
https://doi.org/10.5851/kosfa.2016.36.6.752
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Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging
Korean J Food Sci Anim Resour 2016;36(6):760-768.
https://doi.org/10.5851/kosfa.2016.36.6.760
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An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36
Korean J Food Sci Anim Resour 2016;36(6):769-778.
https://doi.org/10.5851/kosfa.2016.36.6.769
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Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in Korea
Korean J Food Sci Anim Resour 2016;36(6):779-786.
https://doi.org/10.5851/kosfa.2016.36.6.779
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Purification and Characterization of an Antioxidant Protein from Fertilized Eggs
Korean J Food Sci Anim Resour 2016;36(6):791-798.
https://doi.org/10.5851/kosfa.2016.36.6.791
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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799
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The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk
Korean J Food Sci Anim Resour 2016;36(6):807-818.
https://doi.org/10.5851/kosfa.2016.36.6.807
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Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles
Korean J Food Sci Anim Resour 2016;36(6):819-828.
https://doi.org/10.5851/kosfa.2016.36.6.819
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