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Author: Kyu-Min Kang
2 Articles are founded.
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Food Sci Anim Resour 2024;44(3):499-514.
https://doi.org/10.5851/kosfa.2024.e20
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https://doi.org/10.5851/kosfa.2024.e20
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63
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https://doi.org/10.5851/kosfa.2021.e63