List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 4, 2017

REVIEW
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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ARTICLE
Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages
Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486
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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494
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Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria
Korean J Food Sci Anim Resour 2017;37(4):502-510.
https://doi.org/10.5851/kosfa.2017.37.4.502
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Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition
Korean J Food Sci Anim Resour 2017;37(4):511-517.
https://doi.org/10.5851/kosfa.2017.37.4.511
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Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)
Korean J Food Sci Anim Resour 2017;37(4):518-528.
https://doi.org/10.5851/kosfa.2017.37.4.518
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Lactobacillus acidophilus NS1 Reduces Phosphoenolpyruvate Carboxylase Expression by Regulating HNF4α Transcriptional Activity
Korean J Food Sci Anim Resour 2017;37(4):529-534.
https://doi.org/10.5851/kosfa.2017.37.4.529
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Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach
Korean J Food Sci Anim Resour 2017;37(4):535-541.
https://doi.org/10.5851/kosfa.2017.37.4.535
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Relationships between Antioxidants and Quality Characteristics from Velvet Antlers of Formosan Sambar Deer
Korean J Food Sci Anim Resour 2017;37(4):542-551.
https://doi.org/10.5851/kosfa.2017.37.4.542
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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
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Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats
Korean J Food Sci Anim Resour 2017;37(4):561-570.
https://doi.org/10.5851/kosfa.2017.37.4.561
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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571
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Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea
Korean J Food Sci Anim Resour 2017;37(4):579-592.
https://doi.org/10.5851/kosfa.2017.37.4.579
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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses
Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593
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Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay
Korean J Food Sci Anim Resour 2017;37(4):599-605.
https://doi.org/10.5851/kosfa.2017.37.4.599
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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
Korean J Food Sci Anim Resour 2017;37(4):606-616.
https://doi.org/10.5851/kosfa.2017.37.4.606
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