List of Articles

Food Science of Animal Resources. Vol. 41, No. 6, 2021

REVIEW
Probiotics-Mediated Bioconversion and Periodontitis
Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57
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ARTICLE
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
Food Sci Anim Resour 2021;41(6):923-935.
https://doi.org/10.5851/kosfa.2021.e46
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Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms
Food Sci Anim Resour 2021;41(6):936-949.
https://doi.org/10.5851/kosfa.2021.e47
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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder
Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48
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Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese
Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49
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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50
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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51
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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52
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Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole
Food Sci Anim Resour 2021;41(6):1022-1035.
https://doi.org/10.5851/kosfa.2021.e53
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The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54
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Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal
Food Sci Anim Resour 2021;41(6):1049-1059.
https://doi.org/10.5851/kosfa.2021.e56
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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
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Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening
Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60
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