List of Articles

Food Science of Animal Resources. Vol. 42, No. 4, 2022

ARTICLE
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking
Food Sci Anim Resour 2022;42(4):557-565.
https://doi.org/10.5851/kosfa.2021.e70
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Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage
Food Sci Anim Resour 2022;42(4):566-579.
https://doi.org/10.5851/kosfa.2022.e19
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Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage
Food Sci Anim Resour 2022;42(4):580-592.
https://doi.org/10.5851/kosfa.2022.e23
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The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
Food Sci Anim Resour 2022;42(4):593-608.
https://doi.org/10.5851/kosfa.2022.e24
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Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats
Food Sci Anim Resour 2022;42(4):609-624.
https://doi.org/10.5851/kosfa.2022.e25
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The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26
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Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
Food Sci Anim Resour 2022;42(4):639-654.
https://doi.org/10.5851/kosfa.2022.e27
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Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System
Food Sci Anim Resour 2022;42(4):655-671.
https://doi.org/10.5851/kosfa.2022.e28
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Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric
Food Sci Anim Resour 2022;42(4):672-688.
https://doi.org/10.5851/kosfa.2022.e29
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Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Food Sci Anim Resour 2022;42(4):689-711.
https://doi.org/10.5851/kosfa.2022.e30
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SHORT COMMUNCATION
Residual Level, Histology, and Blood Biochemistry of Tebuconazole: A Repeated Dose 28-Day Oral Toxicity Study in Pigs
Food Sci Anim Resour 2022;42(4):712-722.
https://doi.org/10.5851/kosfa.2022.e31
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