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Items: 1 to 20 of 536

1.

Comparison of Physicochemical Properties between Standard and Sow Pork.

Kim GW, Kim HY.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1120-1130. doi: 10.5851/kosfa.2018.e45. Epub 2018 Oct 31.

2.

Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique.

Lohumi S, Wakholi C, Baek JH, Kim BD, Kang SJ, Kim HS, Yun YK, Lee WY, Yoon SH, Cho BK.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1109-1119. doi: 10.5851/kosfa.2018.e44. Epub 2018 Oct 31.

3.

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi.

Kim JH, Lee HJ, Shin DM, Kim TK, Kim YB, Choi YS.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1101-1108. doi: 10.5851/kosfa.2018.e43. Epub 2018 Oct 31.

4.

Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats.

Hwang YH, Bakhsh A, Ismail I, Lee JG, Joo ST.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1092-1100. doi: 10.5851/kosfa.2018.e42. Epub 2018 Oct 31.

5.

The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components.

Park JA, Sohn SH.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1080-1091. doi: 10.5851/kosfa.2018.e41. Epub 2018 Oct 31.

6.

Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria.

Abanoz HS, Kunduhoglu B.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1064-1079. doi: 10.5851/kosfa.2018.e40. Epub 2018 Oct 31.

7.

Prevalence of Antibiotic Residues and Antibiotic Resistance in Isolates of Chicken Meat in Korea.

Lee HJ, Cho SH, Shin D, Kang HS.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1055-1063. doi: 10.5851/kosfa.2018.e39. Epub 2018 Oct 31.

8.

Risk Assessment for Salmonellosis in Chicken in South Korea: The Effect of Salmonella Concentration in Chicken at Retail.

Jeong J, Chon JW, Kim H, Song KY, Seo KH.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1043-1054. doi: 10.5851/kosfa.2018.e37. Epub 2018 Oct 31.

9.

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

Zahid A, Seo JK, Park JY, Jeong JY, Jin SK, Park TS, Yang HS.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1029-1042. doi: 10.5851/kosfa.2018.e36. Epub 2018 Oct 31.

10.

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties.

Park B, Yong HI, Choe J, Jo C.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1019-1028. doi: 10.5851/kosfa.2018.e35. Epub 2018 Oct 31.

11.

Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501.

Hwang IC, Oh JK, Kim SH, Oh S, Kang DK.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):1008-1018. doi: 10.5851/kosfa.2018.e33. Epub 2018 Oct 31.

12.

Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures.

Seo CW, Hong S, Shin YK, Kang SH.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):995-1007. doi: 10.5851/kosfa.2018.e31. Epub 2018 Oct 31.

13.

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563.

Song MY, Van-Ba H, Park WS, Yoo JY, Kang HB, Kim JH, Kang SM, Kim BM, Oh MH, Ham JS.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):981-994. doi: 10.5851/kosfa.2018.e30. Epub 2018 Oct 31.

14.

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin.

Kim TK, Hwang KE, Kim YB, Jeon KH, Leem KH, Choi YS.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):970-980. doi: 10.5851/kosfa.2018.e29. Epub 2018 Oct 31.

15.

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat.

Choi MJ, Abduzukhurov T, Park DH, Kim EJ, Hong GP.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):959-969. doi: 10.5851/kosfa.2018.e28. Epub 2018 Oct 31.

16.

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade.

Hwang YH, Sabikun N, Ismail I, Joo ST.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):950-958. doi: 10.5851/kosfa.2018.e27. Epub 2018 Oct 31.

17.

Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture.

Utama DT, Park J, Kim DS, Kim EB, Lee SK.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):936-949. doi: 10.5851/kosfa.2018.e26. Epub 2018 Oct 31.

18.

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage.

Lee SH, Kim GW, Choe J, Kim HY.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):927-935. doi: 10.5851/kosfa.2018.e25. Epub 2018 Oct 31.

19.

Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder.

Yoon JY, Kim D, Kim EB, Lee SK, Lee M, Jang A.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):912-926. doi: 10.5851/kosfa.2018.e24. Epub 2018 Oct 31.

20.

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology.

Pathera AK, Riar CS, Yadav S, Singh PK.

Korean J Food Sci Anim Resour. 2018 Oct;38(5):901-911. doi: 10.5851/kosfa.2018.e23. Epub 2018 Oct 31.

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