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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 [published online ahead of print: Feb 26, 2024]
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