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Volume 33(6); December 2013
1.
Antioxidative Changes of Blueberry Leaf Extracts in Emulsion-Type Sausage during In Vitro Digestion

Hur, Sun-Jin;Kim, Doo-Hwan;Chun, Se-Chul;Lee, Si-Kyung;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 689-695
2.
Detection of Meat Origin (Species) Using Polymerase Chain Reaction

Park, Yong Hyun;Uzzaman, Md. Rasel;Park, Jeong-Woon;Kim, Sang-Wook;Lee, Jun Heon;Kim, Kwan-Suk;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 696-700
3.
Antiobesity and Cholesterol-Lowering Effects of Bifidobacteria animalis DY-64 in Rats Fed a High-Fat/High-Cholesterol Diet

Choi, Seong-Ho;Lee, Myung-Yul;Jhon, Deok-Young;Choi, Yang-Il;Lee, Jae-Joon;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 701-707
4.
Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow

Cho, Soohyun;Kang, Sunmoon;Kang, Geunho;Seong, Pilnam;Park, Kyungmi;Chang, Sunsik;Lee, Seunghwan;Cho, Youngmoo;Park, Beomyoung;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 708-714
5.
Whole Genome Resequencing of Heugu (Korean Black Cattle) for the Genome-Wide SNP Discovery

Choi, Jung-Woo;Chung, Won-Hyong;Lee, Kyung-Tai;Choi, Jae-Won;Jung, Kyoung-Sub;Cho, Yongmin;Kim, Namshin;Kim, Tae-Hun;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 715-722
6.
Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Kim, Young Boong;Jeong, Ji Yun;Ku, Su Kyung;Kim, Eun Mi;Park, Kee Jae;Jang, Aera;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 723-729
7.
Quality Properties of Ginseng Chicken Porridge Prepared with Individually Gamma Irradiated Raw Materials

Shin, Mee-Hye;Han, In-Jun;Lee, Ju-Woon;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 730-736
8.
Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

Muhlisin, Muhlisin;Kim, Dong Soo;Song, Yeong Rae;Cho, Young Jae;Kim, Cheon-Jei;An, Byoung-Ki;Kang, Chang-Won;Lee, Sung Ki;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 737-743
9.
Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation

Yoo, Sung-Ho;Seong, Ki-Seung;Yoon, Sung-Sik;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 744-751
10.
Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)

Kang, Sun Moon;Kang, Geunho;Seong, Pilnam;Kim, Youngchun;Park, Beomyoung;Cho, Soohyun;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 752-756
11.
The Effects of Korean Traditional Sauces on Quality Characteristics of Hanwoo Semitendinosus Dry-cured Ham

Seong, Pil-Nam;Cho, Soo-Hyun;Kang, Geun-Ho;Kim, Dong-Hoon;Park, Beom-Young;Kang, Sun-Moon;Park, Kyoung-Mi;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 757-762
12.
Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing

Kim, Young Boong;Woo, Sung Min;Jeong, Ji Yun;Ku, Su Kyung;Jeong, Jin Woong;Kum, Jun Seok;Kim, Eun Mi;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 763-771
13.
Enzyme Activity of Isolated Psychrotrophic Bacteria from Raw Milk of Different Regions on Season

Shin, Yong Kook;Oh, Nam Su;Lee, Hyun Ah;Nam, Myoung Soo;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 772-780
14.
The Analysis for Calcium and Fructooligosaccharides Contents in Nutrients Fortified Dairy Products

Park, Ji-Sung;Park, Jae-Woo;Cho, Byung-Hoon;Song, Sung-Ok;Wee, Sung-Hwan;Oh, Soon-Min;Kim, Jin-Man;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 781-786
15.
Characteristics of Cow Milk and Goat Milk Yogurts Fermented by Streptococcus thermophilus LFG Isolated from Kefir

Lim, Young-Soon;Lee, Si-Kyung;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 787-795
16.
Quality Factors of Freshness and Palatability of Hanwoo from their Physicochemical and Sensorial Properties

Moon, Ji-Hye;Sung, Misun;Kim, Jong-Hun;Kim, Byeong Sam;Kim, Yoonsook;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 796-805
17.
Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine

Lee, Jai-Sung;Choi, Hee-Young;Bae, Inhyu;
Korean Journal for Food Science of Animal Resources, vol. 33, iss. 6, 2013, pp. 806-816