List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 2, 2018

REVIEW
Association between Egg Consumption and Metabolic Disease
Korean J Food Sci Anim Resour 2018;38(2):209-223.
https://doi.org/10.5851/kosfa.2018.38.2.209
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ARTICLE
New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
Korean J Food Sci Anim Resour 2018;38(2):224-239.
https://doi.org/10.5851/kosfa.2018.38.2.224
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Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology
Korean J Food Sci Anim Resour 2018;38(2):240-250.
https://doi.org/10.5851/kosfa.2018.38.2.240
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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251
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Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats
Korean J Food Sci Anim Resour 2018;38(2):259-272.
https://doi.org/10.5851/kosfa.2018.38.2.259
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Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
Korean J Food Sci Anim Resour 2018;38(2):273-281.
https://doi.org/10.5851/kosfa.2018.38.2.273
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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Korean J Food Sci Anim Resour 2018;38(2):282-290.
https://doi.org/10.5851/kosfa.2018.38.2.282
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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
Korean J Food Sci Anim Resour 2018;38(2):291-301.
https://doi.org/10.5851/kosfa.2018.38.2.291
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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302
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Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels
Korean J Food Sci Anim Resour 2018;38(2):315-324.
https://doi.org/10.5851/kosfa.2018.38.2.315
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Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Korean J Food Sci Anim Resour 2018;38(2):325-337.
https://doi.org/10.5851/kosfa.2018.38.2.325
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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338
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Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase
Korean J Food Sci Anim Resour 2018;38(2):350-361.
https://doi.org/10.5851/kosfa.2018.38.2.350
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A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork
Korean J Food Sci Anim Resour 2018;38(2):362-375.
https://doi.org/10.5851/kosfa.2018.38.2.362
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Cronobacter Species in Powdered Infant Formula and Their Detection Methods
Korean J Food Sci Anim Resour 2018;38(2):376-390.
https://doi.org/10.5851/kosfa.2018.38.2.376
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Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey
Korean J Food Sci Anim Resour 2018;38(2):391-402.
https://doi.org/10.5851/kosfa.2018.38.2.391
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Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
Korean J Food Sci Anim Resour 2018;38(2):403-416.
https://doi.org/10.5851/kosfa.2018.38.2.403
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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417
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ERRATUM
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J Food Sci Anim Resour 2018;38(2):431
https://doi.org/10.5851/kosfa.2018.38.2.431
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