List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 4, 2018

REVIEW
Australian Lamb Meat – The Response to Societal and Ethnic Influences
Korean J Food Sci Anim Resour 2018;38(4):653-663.
https://doi.org/10.5851/kosfa.2018.e1
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ARTICLE
Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
Korean J Food Sci Anim Resour 2018;38(4):664-678.
https://doi.org/10.5851/kosfa.2018.e3
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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4
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Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
Korean J Food Sci Anim Resour 2018;38(4):693-702.
https://doi.org/10.5851/kosfa.2018.e6
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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs
Korean J Food Sci Anim Resour 2018;38(4):703-710.
https://doi.org/10.5851/kosfa.2018.e7
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Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
Korean J Food Sci Anim Resour 2018;38(4):711-717.
https://doi.org/10.5851/kosfa.2018.e9
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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10
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Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay
Korean J Food Sci Anim Resour 2018;38(4):727-736.
https://doi.org/10.5851/kosfa.2018.e11
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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12
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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13
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Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Korean J Food Sci Anim Resour 2018;38(4):759-767.
https://doi.org/10.5851/kosfa.2018.e14
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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15
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Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells
Korean J Food Sci Anim Resour 2018;38(4):780-793.
https://doi.org/10.5851/kosfa.2018.e16
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Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis
Korean J Food Sci Anim Resour 2018;38(4):794-805.
https://doi.org/10.5851/kosfa.2018.e20
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Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve
Korean J Food Sci Anim Resour 2018;38(4):806-815.
https://doi.org/10.5851/kosfa.2018.e34
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SHORT COMMUNICATION
Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria
Korean J Food Sci Anim Resour 2018;38(4):816-822.
https://doi.org/10.5851/kosfa.2018.e17
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Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load
Korean J Food Sci Anim Resour 2018;38(4):823-828.
https://doi.org/10.5851/kosfa.2018.e18
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Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis
Korean J Food Sci Anim Resour 2018;38(4):829-834.
https://doi.org/10.5851/kosfa.2018.e19
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