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Volume 34(4); August 2014
1.
Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Ganesan, Palanivel;Benjakul, Soottawat;Baharin, Badlishah Sham;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 403-407
2.
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper

Yu, Mi-Sang;Kim, Jeong-Mee;Lee, Chi-Ho;Son, Yoon-Jeong;Kim, Soo-Ki;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 408-414
3.
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

Yeo, Eui-Joo;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;He, Fu-Yi;Park, Jae-Hyun;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 415-422
4.
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

Turhan, Sadettin;Yazici, Fehmi;Saricaoglu, Furkan Turker;Mortas, Mustafa;Genccelep, Huseyin;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 423-433
5.
Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

Seong, Pil Nam;Kang, Geun Ho;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 434-447
6.
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken

Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Alahakoon, Amali U.;Nam, Ki Chang;Jo, Cheorun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 448-456
7.
Effects of Different Levels of Concentrate in the Diet on Physicochemical Traits of Korean Native Black Goat Meats

Kim, Sang Woo;Park, Seong Bok;Kim, Myeong Jik;Kim, Dong Hun;Yim, Dong-Gyun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 457-463
8.
Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Shin, Mee-Hye;Lee, Ju-Woon;Yoon, Young-Min;Kim, Jong Heon;Moon, Byeong-Geum;Kim, Jae-Hun;Song, Beom-Suk;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 464-471
9.
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Jin, Sang-Keun;Choi, Jung-Seok;Moon, Sung-Sil;Jeong, Jin-Yeon;Kim, Gap-Don;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 472-481
10.
Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety

Rahman, Mohammad Hafizur;Hossain, Mohammad Mujaffar;Rahman, Syed Mohammad Ehsanur;Hashem, Mohammad Abul;Oh, Deog-Hwan;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 482-495
11.
Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

Imm, Bue-Young;Kim, Chung Hwan;Imm, Jee-Young;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 496-499
12.
Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties

Davaatseren, Munkhtugs;Chun, Ji-Yeon;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 500-506
13.
An Outline of Meat Consumption in the Indian Population - A Pilot Review

Devi, Subramaniam Mohana;Balachandar, Vellingiri;Lee, Sang In;Kim, In Ho;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 507-515
14.
Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

Lee, Chai Hyun;Jung, Dae-Yun;Choi, Jung Seok;Jin, Sang-Keun;Lee, Chul Young;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 516-524
15.
Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature

Cho, Youngjae;Muhlisin, Muhlisin;Choi, Ji Hye;Hahn, Tae-Wook;Lee, Sung Ki;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 525-532
16.
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage

Lee, Hyun-Joo;Choi, You-Jung;Choi, Yang-Il;Lee, Jae-Joon;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 533-542
17.
Effects of Psychrotrophic Bacteria, Serratia liquefaciens and Acinetobacter genomospecies 10 on Yogurt Quality

Shin, Yong Kook;Oh, Nam Su;Lee, Hyun Ah;Choi, Jong-Woo;Nam, Myoung Soo;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 543-551
18.
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

Chun, Ji-Yeon;Kim, Byeongsoo;Lee, Jung Gyu;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 4, 2014, pp. 552-557