List of Articles

Food Science of Animal Resources. Vol. 37, No. 2, 2017

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Food Sci Anim Resour 2017;37(2):153-161.
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Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material
Food Sci Anim Resour 2017;37(2):162-167.
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Carcass and Meat Characteristics and Gene Expression in Intramuscular Adipose Tissue of Korean Native Cattle Fed Finishing Diets Supplemented with 5% Palm Oil
Food Sci Anim Resour 2017;37(2):168-174.
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Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples
Food Sci Anim Resour 2017;37(2):175-180.
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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Food Sci Anim Resour 2017;37(2):181-190.
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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
Food Sci Anim Resour 2017;37(2):191-199.
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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks
Food Sci Anim Resour 2017;37(2):200-209.
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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese
Food Sci Anim Resour 2017;37(2):210-218.
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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
Food Sci Anim Resour 2017;37(2):219-227.
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Food Sci Anim Resour 2017;37(2):228-241.
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Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties
Food Sci Anim Resour 2017;37(2):242-253.
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Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
Food Sci Anim Resour 2017;37(2):254-263.
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Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey
Food Sci Anim Resour 2017;37(2):264-273.
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Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages
Food Sci Anim Resour 2017;37(2):274-287.
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Food Sci Anim Resour 2017;37(2):288-296.
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Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement
Food Sci Anim Resour 2017;37(2):297-304.
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Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
Food Sci Anim Resour 2017;37(2):305-312.
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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract
Food Sci Anim Resour 2017;37(2):313-319.
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Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk
Food Sci Anim Resour 2017;37(2):320-328.
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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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