List of Articles

Food Science of Animal Resources. Vol. 39, No. 6, 2019

ARTICLE
Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
Food Sci Anim Resour 2019;39(6):863-876.
https://doi.org/10.5851/kosfa.2019.e64
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Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66
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Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Food Sci Anim Resour 2019;39(6):888-902.
https://doi.org/10.5851/kosfa.2019.e70
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Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
Food Sci Anim Resour 2019;39(6):903-917.
https://doi.org/10.5851/kosfa.2019.e76
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Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Food Sci Anim Resour 2019;39(6):918-933.
https://doi.org/10.5851/kosfa.2019.e77
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Determination of Indicators for Dry Aged Beef Quality
Food Sci Anim Resour 2019;39(6):934-942.
https://doi.org/10.5851/kosfa.2019.e83
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Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
Food Sci Anim Resour 2019;39(6):943-952.
https://doi.org/10.5851/kosfa.2019.e84
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Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders
Food Sci Anim Resour 2019;39(6):953-965.
https://doi.org/10.5851/kosfa.2019.e85
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Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin
Food Sci Anim Resour 2019;39(6):966-979.
https://doi.org/10.5851/kosfa.2019.e90
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Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
Food Sci Anim Resour 2019;39(6):980-987.
https://doi.org/10.5851/kosfa.2019.e91
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Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat
Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92
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SHORT COMMUNICATION
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Food Sci Anim Resour 2019;39(6):1000-1007.
https://doi.org/10.5851/kosfa.2019.e73
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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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Synergistic Inhibition by Bacteriocin and Bacteriophage against Staphylococcus aureus
Food Sci Anim Resour 2019;39(6):1015-1020.
https://doi.org/10.5851/kosfa.2019.e95
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