• Book Cover

    • QR Code of this Journal:

2023 Impact Factor: 4.2
SCImago Journal & Country Rank



Advanced Search List

Search Keywords

Author: Yong-Sik Chung

1 Articles are founded.

Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104
HTML PDF PubReader
Food Science of Animal Resources
#1205, Hangang Hyundai HYEL, 213-12, Saechang-ro, Yongsan-gu, Seoul 04376, Korea
Tel : +82-2-458-4594 | kosfa78@hanmail.net

Copyright © Korean Society for Food Science of Animal Resources. 2025. Powered by Guhmok

Announcement


Food Science of Animal Resources will be published by Springer Nature starting in 2026.
Please submit your new paper to Springer Nature website.

https://link.springer.com/journal/44463


I don't want to open this window for a day.