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Volume 34(2); April 2014
1.
Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Kim, Hyun-Wook;Choi, Min-Sung;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Chang, Seong-Jin;Lim, Yun-Bin;Choi, Yun-Sang;Kim, Cheon-Jei;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 133-140
2.
Effect of Hempseed (Cannabis sativa sp.) Inclusion to the Diet on Performance, Carcass and Antioxidative Activity in Japanese Quail (Coturnix coturnix japonica)

Konca, Yusuf;Cimen, Behzat;Yalcin, Hasan;Kaliber, Mahmut;Beyzi, Selma Buyukkilic;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 141-150
3.
Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta

Jung, Kyung-Hun;Choi, Ye-Chul;Chun, Ji-Yeon;Min, Sang-Gi;Hong, Geun-Pyo;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 151-157
4.
Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages

Choi, Min-Sung;Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Lee, Soo-Yeon;Kim, Cheon-Jei;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 158-165
5.
The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

Jung, Samooel;Jo, Cheorun;Kim, Il Suk;Nam, Ki Chang;Ahn, Dong Uk;Lee, Kyung Heang;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 166-171
6.
The Tissue Distribution of Lutein in Laying Hens Fed Lutein Fortified Chlorella and Production of Chicken Eggs Enriched with Lutein

An, Byoung-Ki;Jeon, Jin-Young;Kang, Chang-Won;Kim, Jin-Man;Hwang, Jae-Kwan;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 172-177
7.
Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

Hwang, Ko-Eun;Kim, Hyun-Wook;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Lee, Choong-Hee;Choi, Yun-Sang;Kim, Cheon-Jei;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 178-184
8.
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage

Lim, Dong-Gyun;Jo, Cheorun;Cha, Ju-Su;Seo, Kang-Seok;Nam, Ki-Chang;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 185-191
9.
The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick

Jin, Sang-Keun;Hwang, Jin-Won;Moon, Sungsil;Choi, Yeung-Joon;Kim, Gap-Don;Jung, Eun-Young;Yang, Han-Sul;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 192-199
10.
Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage

Ryu, Kyeong Seon;Shim, Kwan Seob;Shin, Daekeun;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 200-206
11.
Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System

Hong, Geun-Pyo;Chun, Ji-Yeon;Jo, Yeon-Ji;Choi, Mi-Jung;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 207-213
12.
Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle

Li, Ru-Ren;Yu, Qun-Li;Han, Ling;Cao, Hui;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 214-220
13.
Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

Alahakoon, Amali U.;Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Kim, Sun Hyo;Jo, Cheorun;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 221-229
14.
Effect of Coating Method on the Survival Rate of L. plantarum for Chicken Feed

Lee, Sang-Yoon;Jo, Yeon-Ji;Choi, Mi-Jung;Lee, Boo-Yong;Han, Jong-Kwon;Lim, Jae Kag;Oh, Jae-Wook;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 230-237
15.
Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs

Choi, Jung-Seok;Lee, Hyun-Jin;Jin, Sang-Keun;Choi, Yang-Il;Lee, Jae-Joon;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 238-244
16.
Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions

Park, Jung-Min;Shin, Jin-Ho;Bak, Da-Jeong;Kim, Na-Kyeong;Lim, Kwang-Sei;Yang, Cheul-Young;Kim, Jin-Man;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 245-251
17.
Effect of Dietary Supplementation of Blood Meal and Additional Magnesium on Carnosine and Anserine Concentrations of Pig Muscles

Park, Se Won;Kim, Chan Ho;Kim, Jong Woong;Shin, Hye Seong;Paik, In Kee;Kil, Dong Yong;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 252-256
18.
Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham

Lee, Soomin;Choi, Kyoung-Hee;Yoon, Yohan;
Food Science of Animal Resources, vol. 34, iss. 2, 2014, pp. 257-261