List of Articles

Food Science of Animal Resources. Vol. 37, No. 1, 2017

Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Food Sci Anim Resour 2017;37(1):1-9.
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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Food Sci Anim Resour 2017;37(1):10-17.
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Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product
Food Sci Anim Resour 2017;37(1):18-28.
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Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent
Food Sci Anim Resour 2017;37(1):29-37.
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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Food Sci Anim Resour 2017;37(1):38-43.
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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Food Sci Anim Resour 2017;37(1):44-51.
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Food Sci Anim Resour 2017;37(1):52-61.
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Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
Food Sci Anim Resour 2017;37(1):62-70.
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Effect of Black Rice Powder on the Quality Properties of Pork Patties
Food Sci Anim Resour 2017;37(1):71-78.
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Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets
Food Sci Anim Resour 2017;37(1):79-86.
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Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology
Food Sci Anim Resour 2017;37(1):87-97.
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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Food Sci Anim Resour 2017;37(1):98-104.
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Food Sci Anim Resour 2017;37(1):105-113.
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The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
Food Sci Anim Resour 2017;37(1):114-122.
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Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles
Food Sci Anim Resour 2017;37(1):123-133.
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Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium
Food Sci Anim Resour 2017;37(1):134-138.
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Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources
Food Sci Anim Resour 2017;37(1):139-146.
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Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix
Food Sci Anim Resour 2017;37(1):147-152.
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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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