Advanced Search List

Search Keywords

Author: Eun-Yeong Lee

7 Articles are founded.

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]
HTML PDF PubReader
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
HTML PDF PubReader
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
HTML PDF PubReader
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Food Sci Anim Resour 2023;43(6):1067-1086.
HTML PDF PubReader
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
Food Sci Anim Resour 2022;42(6):942-952.
HTML PDF PubReader
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
Food Sci Anim Resour 2022;42(1):175-185.
HTML PDF PubReader
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
HTML PDF PubReader