List of Articles

Food Science of Animal Resources. Vol. 39, No. 4, 2019

REVIEW
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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ARTICLE
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019;39(4):541-554.
https://doi.org/10.5851/kosfa.2019.e34
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Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(4):555-564.
https://doi.org/10.5851/kosfa.2019.e36
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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
Food Sci Anim Resour 2019;39(4):565-575.
https://doi.org/10.5851/kosfa.2019.e39
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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019;39(4):576-584.
https://doi.org/10.5851/kosfa.2019.e48
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Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
Food Sci Anim Resour 2019;39(4):585-600.
https://doi.org/10.5851/kosfa.2019.e49
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Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50
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Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties
Food Sci Anim Resour 2019;39(4):610-622.
https://doi.org/10.5851/kosfa.2019.e51
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Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins
Food Sci Anim Resour 2019;39(4):623-631.
https://doi.org/10.5851/kosfa.2019.e52
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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54
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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
Food Sci Anim Resour 2019;39(4):668-676.
https://doi.org/10.5851/kosfa.2019.e59
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Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves
Food Sci Anim Resour 2019;39(4):677-685.
https://doi.org/10.5851/kosfa.2019.e60
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