List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 3, 2018

ARTICLE
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433
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Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs
Korean J Food Sci Anim Resour 2018;38(3):442-450.
https://doi.org/10.5851/kosfa.2018.38.3.442
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Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451
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Effect of Sea Buckthorn (Hippophae rhamnoides L.) Seed Supplementation on Egg Quality and Cholesterol of Rhode Island Red×Fayoumi Laying Hens
Korean J Food Sci Anim Resour 2018;38(3):468-475.
https://doi.org/10.5851/kosfa.2018.38.3.468
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Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Korean J Food Sci Anim Resour 2018;38(3):476-486.
https://doi.org/10.5851/kosfa.2018.38.3.476
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Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability
Korean J Food Sci Anim Resour 2018;38(3):487-497.
https://doi.org/10.5851/kosfa.2018.38.3.487
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Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork
Korean J Food Sci Anim Resour 2018;38(3):498-505.
https://doi.org/10.5851/kosfa.2018.38.3.498
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Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Korean J Food Sci Anim Resour 2018;38(3):506-514.
https://doi.org/10.5851/kosfa.2018.38.3.506
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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515
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Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
Korean J Food Sci Anim Resour 2018;38(3):530-543.
https://doi.org/10.5851/kosfa.2018.38.3.530
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Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
Korean J Food Sci Anim Resour 2018;38(3):544-553.
https://doi.org/10.5851/kosfa.2018.38.3.544
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Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
Korean J Food Sci Anim Resour 2018;38(3):554-569.
https://doi.org/10.5851/kosfa.2018.38.3.554
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Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Korean J Food Sci Anim Resour 2018;38(3):570-579.
https://doi.org/10.5851/kosfa.2018.38.3.570
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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580
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Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Korean J Food Sci Anim Resour 2018;38(3):593-605.
https://doi.org/10.5851/kosfa.2018.38.3.593
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Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer
Korean J Food Sci Anim Resour 2018;38(3):606-614.
https://doi.org/10.5851/kosfa.2018.38.3.606
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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615
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Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
Korean J Food Sci Anim Resour 2018;38(3):629-635.
https://doi.org/10.5851/kosfa.2018.38.3.629
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Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Korean J Food Sci Anim Resour 2018;38(3):636-652.
https://doi.org/10.5851/kosfa.2018.38.3.636
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