List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 1, 2018

ARTICLE
Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
2018;38(1):1-13.
https://doi.org/10.5851/kosfa.2018.38.1.001
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
2018;38(1):14-25.
https://doi.org/10.5851/kosfa.2018.38.1.014
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Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
2018;38(1):26-42.
https://doi.org/10.5851/kosfa.2018.38.1.026
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Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
2018;38(1):43-51.
https://doi.org/10.5851/kosfa.2018.38.1.043
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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
2018;38(1):52-63.
https://doi.org/10.5851/kosfa.2018.38.1.052
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Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder
2018;38(1):64-77.
https://doi.org/10.5851/kosfa.2018.38.1.64
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Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
2018;38(1):78-87.
https://doi.org/10.5851/kosfa.2018.38.1.78
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Inhibition of Clostridium perfringens using Bacteriophages and Bacteriocin Producing Strains
2018;38(1):88-98.
https://doi.org/10.5851/kosfa.2018.38.1.88
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The Inhibitory Effect of L. plantarum Q180 on Adipocyte Differentiation in 3T3-L1 and Reduction of Adipocyte Size in Mice Fed High-fat Diet
2018;38(1):99-109.
https://doi.org/10.5851/kosfa.2018.38.1.99
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Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
2018;38(1):110-122.
https://doi.org/10.5851/kosfa.2018.38.1.110
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123
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Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment
2018;38(1):135-142.
https://doi.org/10.5851/kosfa.2018.38.1.135
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Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
2018;38(1):143-151.
https://doi.org/10.5851/kosfa.2018.38.1.143
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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
2018;38(1):152-161.
https://doi.org/10.5851/kosfa.2018.38.1.152
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162
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Isolation and Molecular Identification of Bacteriocin-producing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran
2018;38(1):172-179.
https://doi.org/10.5851/kosfa.2018.38.1.172
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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
2018;38(1):203-208.
https://doi.org/10.5851/kosfa.2018.38.1.203
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