List of Articles

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

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition
Food Sci Anim Resour 2022;42(3):351-371.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder
Food Sci Anim Resour 2022;42(3):486-503.
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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.
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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.
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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.
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