List of Articles

Food Science of Animal Resources. Vol. 40, No. 5, 2020

ARTICLE
The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment
Food Sci Anim Resour 2020;40(5):675-688.
https://doi.org/10.5851/kosfa.2020.e43
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Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds
Food Sci Anim Resour 2020;40(5):689-698.
https://doi.org/10.5851/kosfa.2020.e44
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Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
Food Sci Anim Resour 2020;40(5):699-709.
https://doi.org/10.5851/kosfa.2020.e45
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Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
Food Sci Anim Resour 2020;40(5):710-721.
https://doi.org/10.5851/kosfa.2020.e46
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Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47
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Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage
Food Sci Anim Resour 2020;40(5):734-745.
https://doi.org/10.5851/kosfa.2020.e48
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Genetic Analysis and Characterization of a Bacteriophage ØCJ19 Active against Enterotoxigenic Escherichia coli
Food Sci Anim Resour 2020;40(5):746-757.
https://doi.org/10.5851/kosfa.2020.e49
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Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea
Food Sci Anim Resour 2020;40(5):758-771.
https://doi.org/10.5851/kosfa.2020.e50
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Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms
Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53
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Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time
Food Sci Anim Resour 2020;40(5):785-794.
https://doi.org/10.5851/kosfa.2020.e54
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Subacute Oral Toxicity Evaluation of Freeze-Dried Powder of Locusta migratoria
Food Sci Anim Resour 2020;40(5):795-812.
https://doi.org/10.5851/kosfa.2020.e55
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Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva
Food Sci Anim Resour 2020;40(5):813-830.
https://doi.org/10.5851/kosfa.2020.e60
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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63
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SHORT COMMUNICATION
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
Food Sci Anim Resour 2020;40(5):844-851.
https://doi.org/10.5851/kosfa.2020.e22
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Purification of Pig Muscle Stem Cells Using Magnetic-Activated Cell Sorting (MACS) Based on the Expression of Cluster of Differentiation 29 (CD29)
Food Sci Anim Resour 2020;40(5):852-859.
https://doi.org/10.5851/kosfa.2020.e51
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ERRATUM
Erratum to: Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal Persons
Food Sci Anim Resour 2020;40(5):860-861.
https://doi.org/10.5851/kosfa.2020.e61
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