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List of Articles

Food and Life. Vol. 2021, No. 2, 2021

Review Article
Effects of formulation and processing techniques on physicochemical properties of surimi gel
Rae Recy C. Bagonoc, Michelle Ji Yeon Yoo
Food Life 2021;2021(2):35-46.
https://doi.org/10.5851/fl.2021.e4
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Research Article
Development of bile salt in pig by-products
돼지 부산물에서 담즙산의 활용
On You Kim, Da Young Lee, Seung Yun Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Dong Hoon Oh, Jae Won Jeong, Sun Jin Hur
김온유, 이다영, 이승연, 강지협, 김재현, 김현우, 오동훈, 정재원, 허선진
Food Life 2021;2021(2):47-56.
https://doi.org/10.5851/fl.2021.e5
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Effect of incorporating roasted sesame (Sesamum indicum) seeds on the quality parameters of chicken nuggets
Shan Randima Nawarathne, Dinesh Darshaka Jayasena, Prabhathma Yasasvi Rathnayake, Manjula Senavirathna, Damith Udayanga, Jung Min Heo
Food Life 2021;2021(2):57-66.
https://doi.org/10.5851/fl.2021.e6
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Physicochemical characteristics and bioactive compounds of thigh meat from Cobb broiler in animal welfare farm
동물복지 육계(Cobb) 다리육의 이화학적 특성과 생리활성기능 성분
Hee-Jin Kim, Dongwook Kim, Hye-Jin Kim, Ji-Seon Kwon, Aera Jang
김희진, 김동욱, 김혜진, 권지선, 장애라
Food Life 2021;2021(2):67-78.
https://doi.org/10.5851/fl.2021.e7
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The publication fee will be changed.

The publication fee is 300,000 KRW per article. The first author and corresponding author must be members of the Korean Society for Food Science of Animal Resources (KoSFA) and are required to pay the membership fee. For corresponding authors residing outside Korea, the publication fee is waived.

The publication fee policy will take effect for all manuscripts submitted on or after September 8, 2025


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