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Volume 35(4); August 2015
1.
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

Hwang, Ko-Eun;Choi, Yun-Sang;Kim, Hyun-Wook;Choi, Min-Sung;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 421-430
2.
Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen

Cansu, Ümran;Boran, Gökhan;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 431-440
3.
Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Kim, Kwang-Il;Lee, Sang-Yoon;Hwang, In-Guk;Yoo, Seon-Mi;Min, Sang-Gi;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 441-448
4.
Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

Yim, Dong-Gyun;Kim, Yu-Jin;Chung, Ku-Young;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 449-458
5.
Comparison of Total RNA Isolation Methods for Analysis of Immune-Related microRNAs in Market Milks

Oh, Sangnam;Park, Mi Ri;Son, Seok Jun;Kim, Younghoon;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 459-465
6.
Development Rapid Analytical Methods for Inositol as a Trace Component by HPLC and LC-MS/MS in Infant Formula

Shin, Jin-Ho;Park, Jung-Min;Kim, Ha-Jung;Ahn, Jang-Hyuk;Kwak, Byung-Man;Kim, Jin-Man;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 466-472
7.
In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork

Pilasombut, Komkhae;Rumjuankiat, Kittaporn;Ngamyeesoon, Nualphan;Duy, Le Nguyen Doan;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 473-478
8.
Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat

Yeon, Su-Jung;Hong, Go-Eun;Kim, Chang-Kyu;Park, Woo Joon;Kim, Soo-Ki;Lee, Chi-Ho;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 479-485
9.
Texture Softening of Beef and Chicken by Enzyme Injection Process

Eom, Sung-Hwan;Lee, Sang-Hoon;Chun, Yong-Gi;Kim, Bum-Keun;Park, Dong-June;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 486-493
10.
Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

Triyannanto, Endy;Lee, Keun Taik;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 494-501
11.
Virulence Factors of Staphylococcus aureus Isolated from Korean Pork bulgogi: Enterotoxin Production and Antimicrobial Resistance

Jung, Byeong Su;Lee, Yong Ju;Lee, Na-Kyoung;Kim, Hyoun Wook;Oh, Mi-Hwa;Paik, Hyun-Dong;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 502-506
12.
First Evidence that Sika Deer (Cervus nippon) Velvet Antler Extract Suppresses Migration of Human Prostate Cancer Cells

Tang, YuJiao;Jeon, Byong-Tae;Wang, Yanmei;Choi, Eun-Ju;Kim, Yon-Suk;Hwang, Jin-Woo;Park, Pyo-Jam;Moon, Sang Ho;Kim, Eun-Kyung;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 507-514
13.
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Kim, Cheon-Jei;Hwang, Ko-Eun;Song, Dong-Heon;Jeong, Tae-Jun;Kim, Hyun-Wook;Kim, Young-Boong;Jeon, Ki-Hong;Choi, Yun-Sang;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 515-523
14.
Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse

Öztürk, Burcu;Serdaroglu, Meltem;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 524-532
15.
Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus

Kim, Ho-Kyoung;Lee, Sang-Hoon;Ryu, Youn-Chul;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 533-540
16.
Screening of Immune-Active Lactic Acid Bacteria

Hwang, E-Nam;Kang, Sang-Mo;Kim, Mi-Jung;Lee, Ju-Woon;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 541-550
17.
Characterization of Selected Lactobacillus Strains for Use as Probiotics

Song, Minyu;Yun, Bohyun;Moon, Jae-Hak;Park, Dong-June;Lim, Kwangsei;Oh, Sejong;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 551-556
18.
Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage

Lee, Yun-Kyung;Ko, Bo-Bae;Min, Sang-Gi;Hong, Geun-Pyo;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 557-563
19.
Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

Jeong, Jin Young;Seol, Kuk-Hwan;Seong, Pil-Nam;Park, Beom-Young;Kim, Hyoun Wook;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 564-571
20.
Galactooligosaccharide and Sialyllactose Content in Commercial Lactose Powders from Goat and Cow Milk

Kim, Hyo-Hee;Yun, Sung-Seob;Oh, Chang-Hwan;Yoon, Sung-Sik;
Korean Journal for Food Science of Animal Resources, vol. 35, iss. 4, 2015, pp. 572-576