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Author: AMM Nurul Alam
6 Articles are founded.
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat
Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e60
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https://doi.org/10.5851/kosfa.2024.e60
![](/journal/kosfa/kosfa-44-4/gif/kosfa-44-4-899-g1.gif)
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
Food Sci Anim Resour 2024;44(4):899-911.
https://doi.org/10.5851/kosfa.2024.e26
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https://doi.org/10.5851/kosfa.2024.e26
Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43
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https://doi.org/10.5851/kosfa.2024.e43
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-515-g1.gif)
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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https://doi.org/10.5851/kosfa.2024.e29
![](/journal/kosfa/kosfa-44-2/gif/kosfa-44-2-284-g1.gif)
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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https://doi.org/10.5851/kosfa.2024.e18
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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https://doi.org/10.5851/kosfa.2023.e76