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Volume 34(3); June 2014
1.
Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening

Song, Eun-Yeong;Pyun, Chang-Won;Hong, Go-Eun;Lim, Ki-Won;Lee, Chi-Ho;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 263-272
2.
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage

Kang, Sun Moon;Kang, Geunho;Seong, Pilnam;Park, Beomyoung;Cho, Soohyun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 273-279
3.
In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

Hur, Sun Jin;Lee, Seung Yuan;Moon, Sung Sil;Lee, Seung Jae;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 280-286
4.
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade

Lim, Dong-Gyun;Cha, Ju-Su;Jo, Cheorun;Lee, Kyung Haeng;Kim, Jong-Ju;Nam, Ki-Chang;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 287-296
5.
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Seong, Pil Nam;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Kang, Geun Ho;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 297-306
6.
Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

Hemung, Bung-Orn;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 307-315
7.
Determination of the Authenticity of Dairy Products on the Basis of Fatty Acids and Triacylglycerols Content using GC Analysis

Park, Jung-Min;Kim, Na-Kyeong;Yang, Cheul-Young;Moon, Kyong-Whan;Kim, Jin-Man;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 316-324
8.
Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro

Han, Kyu-Ho;Shimada, Kenichiro;Hayakawa, Toru;Yoon, Taek Joon;Fukushima, Michihiro;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 325-332
9.
Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality

Choe, Ho Sung;Shim, Kwanseob;Jung, Jong Hyun;Chung, Yi Hyung;Shin, Daekeun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 333-338
10.
Development of Rapid Diagnostic Kit for Identification of Hanwoo (Korean Native Cattle) Brand Meat by Detecting BIO-TAG

Baek, Kyung Hoon;Park, Sung Kwon;Lee, Myung Hoon;Kim, Sung Il;Cho, Soo Hyun;Choi, Chang Bon;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 339-345
11.
Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Kim, Young Joo;Park, Sung Yong;Lee, Hong Cheol;Yoo, Seung Seok;Oh, Se Jong;Kim, Hyeong Sang;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 346-354
12.
Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling

Moon, Sung-Sil;Kim, Dongwook;Kim, Il-Suk;Ham, Jun-Sang;Park, Beom-Young;Jang, Aera;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 355-361
13.
Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

Cho, Dae-Yeon;Jo, Kyungae;Cho, So Young;Kim, Jin Man;Lim, Kwangsei;Suh, Hyung Joo;Oh, Sejong;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 362-371
14.
Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

Choi, Jung-Seok;Lee, Hyun-Jin;Jin, Sang-Keun;Lee, Hyun-Joo;Choi, Yang-Il;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 372-377
15.
Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Yeo, In-Jun;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 378-386
16.
Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

Kim, Hyun-Wook;Park, Jae-Hyun;Yeo, Eui-Joo;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 387-394
17.
Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

Kim, Byung Ki;Hwang, Eun Gyeong;Jung, Dae Jin;Ha, Jae Jung;Oh, Dong Yep;Choi, Chang Bon;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 3, 2014, pp. 395-402