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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo
2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo
2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159
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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong
2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Consumer Acceptability of Intramuscular Fat
Damian Frank, Seon-Tea Joo, Robyn Warner
2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Jieun Jung, Hyun-Dong Paik, Hyun Joo Yoon, Hye Ji Jang, Renda Kankanamge Chaturika Jeewanthi, Hee-Sook Jee, Xiang Li, Na-Kyoung Lee, Si-Kyung Lee
2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Ho-Kyung Ha, Na-Eun Jeon, Jin Wook Kim, Kyoung-Sik Han, Sung Seob Yun, Mee-Ryung Lee, Won-Jae Lee
2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Na-Kyoung Lee, Hyun-Dong Paik
2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo
2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Young-Hwa Hwang, Seon-Tea Joo
2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim
2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Hyeong Sang Kim, Koo Bok Chin
2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
Sun-Young Park, Ki-Seung Seong, Sang-Dong Lim
2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo
2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
Young-Hwa Hwang, Seon-Tea Joo
2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679
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Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Hlaing Myat Thu, Hyun Suk Bae, Sang Jong Kim, Keiji Oguma, Takao Tsuji, Koki Taniguchi, Kyoko Higo-Moriguchi, Faustino C. Icatlo, Sa Van Nguyen, Kouji Umeda, Shofiqur Rahman, Kyaw Zin Thant, Mo Mo Win, Theingi Win Myat, Hyuk Joon Choi
2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim
2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye-Kyung Kim, Chang-Yeon Cho, Cheol-Koo Lee, Sung Ki Lee
2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim
2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152
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Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus
Kibbeum Song, In-Bong Song, Hye-Jung Gu, Ji-Young Na, Sokho Kim, Hee-Sun Yang, Sang-Cheon Lee, Chang-Ki Huh, Jungkee Kwon
2016;36(2):170-177.
https://doi.org/10.5851/kosfa.2016.36.2.170
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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage
Jina Seo, Dong Joo Seo, Hyejin Oh, Su Been Jeon, Mi-Hwa Oh, Changsun Choi
2016;36(2):186-193.
https://doi.org/10.5851/kosfa.2016.36.2.186
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Food Science of Animal Resources
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

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