List of Articles

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

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
Food Sci Anim Resour 2018;38(1):1-13.
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Food Sci Anim Resour 2018;38(1):14-25.
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Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Food Sci Anim Resour 2018;38(1):26-42.
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Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
Food Sci Anim Resour 2018;38(1):43-51.
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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Food Sci Anim Resour 2018;38(1):52-63.
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Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder
Food Sci Anim Resour 2018;38(1):64-77.
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Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
Food Sci Anim Resour 2018;38(1):78-87.
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Inhibition of Clostridium perfringens using Bacteriophages and Bacteriocin Producing Strains
Food Sci Anim Resour 2018;38(1):88-98.
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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
Food Sci Anim Resour 2018;38(1):99-109.
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Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
Food Sci Anim Resour 2018;38(1):110-122.
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Food Sci Anim Resour 2018;38(1):123-134.
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Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment
Food Sci Anim Resour 2018;38(1):135-142.
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Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Food Sci Anim Resour 2018;38(1):143-151.
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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Food Sci Anim Resour 2018;38(1):152-161.
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Food Sci Anim Resour 2018;38(1):162-171.
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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
Food Sci Anim Resour 2018;38(1):172-179.
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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Food Sci Anim Resour 2018;38(1):180-188.
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Food Sci Anim Resour 2018;38(1):189-202.
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Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
Food Sci Anim Resour 2018;38(1):203-208.
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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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