List of Articles

Food Science of Animal Resources. Vol. 41, No. 3, 2021

REVIEW
Current Issues and Technical Advances in Cultured Meat Production: A Review
Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14
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ARTICLE
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
Food Sci Anim Resour 2021;41(3):373-385.
https://doi.org/10.5851/kosfa.2021.e3
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Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
Food Sci Anim Resour 2021;41(3):386-401.
https://doi.org/10.5851/kosfa.2021.e4
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5
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Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea
Food Sci Anim Resour 2021;41(3):416-427.
https://doi.org/10.5851/kosfa.2021.e7
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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Food Sci Anim Resour 2021;41(3):428-439.
https://doi.org/10.5851/kosfa.2021.e8
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Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9
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High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China
Food Sci Anim Resour 2021;41(3):452-467.
https://doi.org/10.5851/kosfa.2021.e10
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Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
Food Sci Anim Resour 2021;41(3):468-480.
https://doi.org/10.5851/kosfa.2021.e11
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Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12
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Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model
Food Sci Anim Resour 2021;41(3):497-508.
https://doi.org/10.5851/kosfa.2021.e13
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Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat
Food Sci Anim Resour 2021;41(3):527-541.
https://doi.org/10.5851/kosfa.2021.e17
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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18
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SHORT COMMUNICATION
Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot
Food Sci Anim Resour 2021;41(3):554-562.
https://doi.org/10.5851/kosfa.2021.e16
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