List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 6, 2017

Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Food Sci Anim Resour 2017;37(6):793-798.
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Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration
Food Sci Anim Resour 2017;37(6):799-803.
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Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
Food Sci Anim Resour 2017;37(6):804-812.
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Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics
Food Sci Anim Resour 2017;37(6):813-822.
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Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Food Sci Anim Resour 2017;37(6):823-832.
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Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules
Food Sci Anim Resour 2017;37(6):833-839.
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Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
Food Sci Anim Resour 2017;37(6):840-846.
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Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry
Food Sci Anim Resour 2017;37(6):847-854.
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Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang
Food Sci Anim Resour 2017;37(6):855-864.
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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Food Sci Anim Resour 2017;37(6):865-872.
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Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
Food Sci Anim Resour 2017;37(6):873-883.
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Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods
Food Sci Anim Resour 2017;37(6):884-888.
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Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
Food Sci Anim Resour 2017;37(6):889-897.
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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Food Sci Anim Resour 2017;37(6):898-905.
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Effects of Fermented Milk with Mixed Strains as a Probiotic on the Inhibition of Loperamide-Induced Constipation
Food Sci Anim Resour 2017;37(6):906-916.
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Whey Protein Attenuates Angiotensin II-Primed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1
Food Sci Anim Resour 2017;37(6):917-925.
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The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs
Food Sci Anim Resour 2017;37(6):926-930.
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Protective Effect of Lactobacillus fermentum LA12 in an Alcohol-Induced Rat Model of Alcoholic Steatohepatitis
Food Sci Anim Resour 2017;37(6):931-939.
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Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fractionof Goat Milk
Food Sci Anim Resour 2017;37(6):940-947.
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Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
Food Sci Anim Resour 2017;37(6):948-954.
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Defatting and Sonication Enhances Protein Extraction from Edible Insects
Food Sci Anim Resour 2017;37(6):955-961.
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Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage
Food Sci Anim Resour 2017;37(6):963
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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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