List of Articles

Food Science of Animal Resources. Vol. 43, No. 2, 2023

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
Food Sci Anim Resour 2023;43(2):197-219.
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Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation
Food Sci Anim Resour 2023;43(2):220-231.
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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
Food Sci Anim Resour 2023;43(2):232-244.
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Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Food Sci Anim Resour 2023;43(2):245-268.
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The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
Food Sci Anim Resour 2023;43(2):269-281.
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Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis
Food Sci Anim Resour 2023;43(2):282-304.
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Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Food Sci Anim Resour 2023;43(2):305-318.
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Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production
Food Sci Anim Resour 2023;43(2):319-330.
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Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts
Food Sci Anim Resour 2023;43(2):331-345.
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Efficacies of Potential Probiotic Candidates Isolated from Traditional Fermented Korean Foods in Stimulating Immunoglobulin A Secretion
Food Sci Anim Resour 2023;43(2):346-358.
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Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts
Food Sci Anim Resour 2023;43(2):359-373.
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Optimizing Food Processing through a New Approach to Response Surface Methodology
Food Sci Anim Resour 2023;43(2):374-381.
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