List of Articles

Food Science of Animal Resources. Vol. 42, No. 3, 2022

REVIEW
Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition
Food Sci Anim Resour 2022;42(3):351-371.
https://doi.org/10.5851/kosfa.2022.e11
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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10
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Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review
Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18
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ARTICLE
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs
Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7
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Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content
Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12
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Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Goat
Food Sci Anim Resour 2022;42(3):426-440.
https://doi.org/10.5851/kosfa.2022.e13
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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14
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Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities
Food Sci Anim Resour 2022;42(3):455-466.
https://doi.org/10.5851/kosfa.2022.e15
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Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16
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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder
Food Sci Anim Resour 2022;42(3):486-503.
https://doi.org/10.5851/kosfa.2022.e17
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Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation
Food Sci Anim Resour 2022;42(3):504-516.
https://doi.org/10.5851/kosfa.2022.e20
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Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C
Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21
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Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender
Food Sci Anim Resour 2022;42(3):536-555.
https://doi.org/10.5851/kosfa.2022.e22
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