List of Articles

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

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