Most Read Articles
Most read articles are listed by the number of read for the previous three months.
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
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Last 3 months views: 623
https://doi.org/10.5851/kosfa.2019.e65
Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1
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Last 3 months views: 560
https://doi.org/10.5851/kosfa.2019.e1
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
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Last 3 months views: 469
https://doi.org/10.5851/kosfa.2019.e68
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
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Last 3 months views: 422
https://doi.org/10.5851/kosfa.2019.e53
Potential Evaluation and Health Fostering Intrinsic Traits of Novel Probiotic Strain Enterococcus durans F3 Isolated from the Gut of Fresh Water Fish Catla catla
Food Sci Anim Resour 2019;39(5):844-861.
https://doi.org/10.5851/kosfa.2019.e57
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Last 3 months views: 382
https://doi.org/10.5851/kosfa.2019.e57
Effects of Lotus (Nelumbo nucifera ) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Food Sci Anim Resour 2019;39(5):792-803.
https://doi.org/10.5851/kosfa.2019.e69
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Last 3 months views: 348
https://doi.org/10.5851/kosfa.2019.e69
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
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Last 3 months views: 331
https://doi.org/10.5851/kosfa.2019.e40
Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
Food Sci Anim Resour 2019;39(5):804-819.
https://doi.org/10.5851/kosfa.2019.e71
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Last 3 months views: 321
https://doi.org/10.5851/kosfa.2019.e71
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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Last 3 months views: 320
https://doi.org/10.5851/kosfa.2019.e56
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
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Last 3 months views: 311
https://doi.org/10.5851/kosfa.2019.e62
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
Food Sci Anim Resour 2019;39(5):725-741.
https://doi.org/10.5851/kosfa.2019.e55
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Last 3 months views: 303
https://doi.org/10.5851/kosfa.2019.e55
The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review
Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2
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Last 3 months views: 293
https://doi.org/10.5851/kosfa.2018.e2
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
Food Sci Anim Resour 2019;39(5):820-830.
https://doi.org/10.5851/kosfa.2019.e72
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Last 3 months views: 289
https://doi.org/10.5851/kosfa.2019.e72
Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol
Food Sci Anim Resour 2019;39(5):831-843.
https://doi.org/10.5851/kosfa.2019.e74
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Last 3 months views: 281
https://doi.org/10.5851/kosfa.2019.e74
Ingestion of Gouda Cheese Ameliorates the Chronic Unpredictable Mild Stress in Mice
Food Sci Anim Resour 2020;40(1):145-153.
https://doi.org/10.5851/kosfa.2019.e81
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Last 3 months views: 271
https://doi.org/10.5851/kosfa.2019.e81
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage
Food Sci Anim Resour 2019;39(5):768-779.
https://doi.org/10.5851/kosfa.2019.e67
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Last 3 months views: 240
https://doi.org/10.5851/kosfa.2019.e67
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
Food Sci Anim Resour 2019;39(5):756-767.
https://doi.org/10.5851/kosfa.2019.e63
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Last 3 months views: 234
https://doi.org/10.5851/kosfa.2019.e63
Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli , the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50
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Last 3 months views: 219
https://doi.org/10.5851/kosfa.2019.e50
Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis
Food Sci Anim Resour 2020;40(1):96-105.
https://doi.org/10.5851/kosfa.2019.e88
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Last 3 months views: 215
https://doi.org/10.5851/kosfa.2019.e88
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Food Sci Anim Resour 2019;39(3):494-502.
https://doi.org/10.5851/kosfa.2019.e44
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Last 3 months views: 210
https://doi.org/10.5851/kosfa.2019.e44