Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules
Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68
HTML
PDF
PubReader
Last 3 months views: 1023
https://doi.org/10.5851/kosfa.2019.e68
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65
HTML
PDF
PubReader
Last 3 months views: 511
https://doi.org/10.5851/kosfa.2019.e65
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79
HTML
PDF
PubReader
Last 3 months views: 453
https://doi.org/10.5851/kosfa.2019.e79
Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea
Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20
HTML
PDF
PubReader
Last 3 months views: 445
https://doi.org/10.5851/kosfa.2020.e20
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21
HTML
PDF
PubReader
Last 3 months views: 378
https://doi.org/10.5851/kosfa.2020.e21
Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality
Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98
HTML
PDF
PubReader
Last 3 months views: 376
https://doi.org/10.5851/kosfa.2019.e98
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18
HTML
PDF
PubReader
Last 3 months views: 373
https://doi.org/10.5851/kosfa.2020.e18
Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam -Fermented Meat
Food Sci Anim Resour 2020;40(3):362-376.
https://doi.org/10.5851/kosfa.2020.e16
HTML
PDF
PubReader
Last 3 months views: 368
https://doi.org/10.5851/kosfa.2020.e16
Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24
HTML
PDF
PubReader
Last 3 months views: 365
https://doi.org/10.5851/kosfa.2020.e24
Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28
HTML
PDF
PubReader
Last 3 months views: 364
https://doi.org/10.5851/kosfa.2020.e28
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19
HTML
PDF
PubReader
Last 3 months views: 361
https://doi.org/10.5851/kosfa.2020.e19
Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Food Sci Anim Resour 2020;40(3):495
https://doi.org/10.5851/kosfa.2020.e27
HTML
PDF
PubReader
Last 3 months views: 351
https://doi.org/10.5851/kosfa.2020.e27
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26
HTML
PDF
PubReader
Last 3 months views: 346
https://doi.org/10.5851/kosfa.2020.e26
Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25
HTML
PDF
PubReader
Last 3 months views: 338
https://doi.org/10.5851/kosfa.2020.e25
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23
HTML
PDF
PubReader
Last 3 months views: 330
https://doi.org/10.5851/kosfa.2020.e23
Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
Food Sci Anim Resour 2020;40(3):350-361.
https://doi.org/10.5851/kosfa.2020.e13
HTML
PDF
PubReader
Last 3 months views: 322
https://doi.org/10.5851/kosfa.2020.e13
Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens
Food Sci Anim Resour 2020;40(3):338-349.
https://doi.org/10.5851/kosfa.2020.e9
HTML
PDF
PubReader
Last 3 months views: 320
https://doi.org/10.5851/kosfa.2020.e9
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
HTML
PDF
PubReader
Last 3 months views: 317
https://doi.org/10.5851/kosfa.2019.e53
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40
HTML
PDF
PubReader
Last 3 months views: 299
https://doi.org/10.5851/kosfa.2019.e40
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(5):742-755.
https://doi.org/10.5851/kosfa.2019.e62
HTML
PDF
PubReader
Last 3 months views: 295
https://doi.org/10.5851/kosfa.2019.e62