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Volume 34(5); October 2014
1.
The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs

Ergezer, Haluk;Akcan, Tolga;Serdaroglu, Meltem;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 561-569
2.
Comparison Study on Changes of Antigenicities of Egg Ovalbumin Irradiated by Electron Beam or X-Ray

Kim, Mi-Jung;Lee, Ju-Woon;Sung, Nak-Yoon;Kim, Su-Min;Hwang, Young-Jung;Kim, Jae-Hun;Song, Beom-Seok;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 570-575
3.
Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

Chun, Ji-Yeon;Kim, Byong-Soo;Lee, Jung-Gyu;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 576-581
4.
Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets

Hwang, Ko-Eun;Kim, Hyun-Wook;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Choi, Yun-Sang;Lee, Mi-Ai;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 582-590
5.
Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham

Oh, Mi-Hwa;Park, Beom-Young;Jo, Hyunji;Lee, Soomin;Lee, Heeyoung;Choi, Kyoung-Hee;Yoon, Yohan;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 591-596
6.
Quality Evaluation of Pork with Various Freezing and Thawing Methods

Ku, Su Kyung;Jeong, Ji Yun;Park, Jong Dae;Jeon, Ki Hong;Kim, Eun Mi;Kim, Young Boong;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 597-603
7.
Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

Lee, Hyun-Joo;Lee, Jae-Joon;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 604-613
8.
Screening of Bacteriocin-producing Enterococcus faecalis Strains for Antagonistic Activities against Clostridium perfringens

Han, Sun-Kyung;Shin, Myeong-Su;Park, Ho-Eun;Kim, So-Young;Lee, Wan-Kyu;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 614-621
9.
The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308)

Choo, Yun-Kyung;Oh, Sung-Taek;Lee, Kyung-Woo;Kang, Chang-Won;Kim, Hyun-Wook;Kim, Cheon-Jei;Kim, Eun-Jib;Kim, Hee-Sung;An, Byoung-Ki;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 622-629
10.
Effects of Egg White Consumption on Allergy, Immune Modulation, and Blood Cholesterol Levels in BALB/c Mice

Song, Hyuk;Park, Jin-Ki;Kim, Hyoun Wook;Lee, Won-Young;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 630-637
11.
Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

Park, Sung Yong;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 638-646
12.
Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum Q180 Isolated from Feces

Park, Sun-Young;Cho, Seong-A;Kim, Sae-Hun;Lim, Sang-Dong;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 647-655
13.
Analysis of Myosin Heavy Chain Isoforms from Longissimus Thoracis Muscle of Hanwoo Steer by Electrophoresis and LC-MS/MS

Kim, Gap-Don;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 656-664
14.
Comparison of Culture, Conventional and Real-time PCR Methods for Listeria monocytogenes in Foods

Kim, Dong-Hyeon;Chon, Jung-Whan;Kim, Hyunsook;Kim, Hong-Seok;Choi, Dasom;Kim, Young-Ji;Yim, Jin-Hyeok;Moon, Jin-San;Seo, Kun-Ho;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 665-673
15.
Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

Cho, Soohyun;Kang, Sun Moon;Seong, Pilnam;Kang, Geunho;Choi, Sunho;Kwon, Engki;Moon, Sungsil;Kim, Donghun;Park, Beomyoung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 674-682
16.
Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃

Triyannanto, Endy;Lee, Jin Ho;Lee, Keun Taik;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 683-691
17.
Microencapsulation of Lactobacillus plantarum DKL 109 using External Ionic Gelation Method

Chun, Honam;Kim, Cheol-Hyun;Cho, Young-Hee;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 692-699
18.
The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry

Wei, Jinmei;Wan, Kun;Luo, Yuzhu;Zhang, Li;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 700-708
19.
Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

Jung, Samooel;Lee, Kyung Haeng;Nam, Ki Chang;Jeon, Hee Jun;Choe, Jun Ho;Jo, Cheorun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 709-716
20.
Simultaneous Detection of Listeria monocytogenes, Escherichia coli O157:H7, Bacillus cereus, Salmonella spp., and Staphylococcus aureus in Low-fatted Milk by Multiplex PCR

Kim, Ji-Hyun;Rhim, Seong-Ryul;Kim, Kee-Tae;Paik, Hyun-Dong;Lee, Joo-Yeon;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 717-723
21.
ERRATUM : 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 Chul;Yoo, Seung Seok;Oh, Sejong;Kim, Hyeong Sang;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 5, 2014, pp. 725-725