List of Articles
Food Science of Animal Resources. Vol. 40, No. 3, 2020
ARTICLE
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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79
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Cited by 12
https://doi.org/10.5851/kosfa.2019.e79
Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality
Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98
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Cited by 5
https://doi.org/10.5851/kosfa.2019.e98
Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens
Food Sci Anim Resour 2020;40(3):338-349.
https://doi.org/10.5851/kosfa.2020.e9
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Cited by 5
https://doi.org/10.5851/kosfa.2020.e9
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-350-g1.gif)
Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
Food Sci Anim Resour 2020;40(3):350-361.
https://doi.org/10.5851/kosfa.2020.e13
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Cited by 1
https://doi.org/10.5851/kosfa.2020.e13
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-362-g1.gif)
Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam -Fermented Meat
Food Sci Anim Resour 2020;40(3):362-376.
https://doi.org/10.5851/kosfa.2020.e16
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Cited by 6
https://doi.org/10.5851/kosfa.2020.e16
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-377-g1.gif)
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18
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Cited by 6
https://doi.org/10.5851/kosfa.2020.e18
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19
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Cited by 31
https://doi.org/10.5851/kosfa.2020.e19
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-401-g1.gif)
Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea
Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20
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Cited by 10
https://doi.org/10.5851/kosfa.2020.e20
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-415-g1.gif)
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21
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Cited by 31
https://doi.org/10.5851/kosfa.2020.e21
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-426-g1.gif)
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23
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Cited by 20
https://doi.org/10.5851/kosfa.2020.e23
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-444-g1.gif)
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
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Cited by 11
https://doi.org/10.5851/kosfa.2020.e24
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-461-g1.gif)
Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25
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Cited by 18
https://doi.org/10.5851/kosfa.2020.e25
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-474-g1.gif)
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26
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Cited by 3
https://doi.org/10.5851/kosfa.2020.e26
Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28
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Cited by 5
https://doi.org/10.5851/kosfa.2020.e28
ERRATUM
Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Food Sci Anim Resour 2020;40(3):495
https://doi.org/10.5851/kosfa.2020.e27
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Cited by 1
https://doi.org/10.5851/kosfa.2020.e27