List of Articles

Food Science of Animal Resources. Vol. 40, No. 4, 2020

ARTICLE
Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17
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Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite
Food Sci Anim Resour 2020;40(4):512-526.
https://doi.org/10.5851/kosfa.2020.e29
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Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep
Food Sci Anim Resour 2020;40(4):527-540.
https://doi.org/10.5851/kosfa.2020.e30
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A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6
Food Sci Anim Resour 2020;40(4):541-550.
https://doi.org/10.5851/kosfa.2020.e31
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Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages
Food Sci Anim Resour 2020;40(4):551-562.
https://doi.org/10.5851/kosfa.2020.e32
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Fatty Acid Profile of Muscles from Crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental Cattles
Food Sci Anim Resour 2020;40(4):563-577.
https://doi.org/10.5851/kosfa.2020.e33
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Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products
Food Sci Anim Resour 2020;40(4):578-587.
https://doi.org/10.5851/kosfa.2020.e34
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The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Food Sci Anim Resour 2020;40(4):588-600.
https://doi.org/10.5851/kosfa.2020.e36
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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
Food Sci Anim Resour 2020;40(4):601-612.
https://doi.org/10.5851/kosfa.2020.e37
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Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors
Food Sci Anim Resour 2020;40(4):613-627.
https://doi.org/10.5851/kosfa.2020.e38
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A Novel Multiplex-PCR Assay to Detect Three Non-Halal Meats Contained in Meatball using Mitochondrial 12S rRNA Gene
Food Sci Anim Resour 2020;40(4):628-635.
https://doi.org/10.5851/kosfa.2020.e40
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Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products
Food Sci Anim Resour 2020;40(4):636-648.
https://doi.org/10.5851/kosfa.2020.e41
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SHORT COMMUNICATIONS
Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
Food Sci Anim Resour 2020;40(4):649-658.
https://doi.org/10.5851/kosfa.2020.e35
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Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro
Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39
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Anti-Biofilm Activities of Manuka Honey against Escherichia coli O157:H7
Food Sci Anim Resour 2020;40(4):668-674.
https://doi.org/10.5851/kosfa.2020.e42
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