Comparison of Antioxidant Changes of Algae depending on Extraction Technologies for Improvement of Discoloration and Odor Problems of Fish Meat

Seungmin Moon ,  Daeung Yu

한국수산과학회 양식분과 학술대회

2022 .10

Technical requirements for cultured meat production: a review

Sivasub ,  amanian Ramani ,  Deunsol Ko 외 9명

한국축산학회지

2021 .01

Comparative review of muscle fiber characteristics between porcine skeletal muscles

Jun Young Pa ,  k ,  문성실 외 5명

한국축산학회지

2024 .03

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

Overview of muscle metabolism, muscle fiber characteristics, and meat quality

Jeehwan Choe

Korean Journal of Agricultural Science

2018 .03

Gel-forming properties of washed fish-meat from farmed-fish during freeze-thaw cycles

Jung Hwan Oh ,  Seul-Gi Lee ,  Ga Hyun Yu 외 5명

한국수산과학회 양식분과 학술대회

2016 .10

Gel Textural Properties of Surimi (Fish-meat) Prepared from Various Cultured Fishes

Hyung Kwang Kim ,  Myeong Sook Kwon ,  Ya Gao 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

국내 육가공 산업의 현황과 전망

김형상 ,  진구복

식품과학과 산업

2018 .09

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

Ismail ,  Isham ,  i 외 2명

한국축산식품학회지

2017 .01

An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

Sohaib ,  Muhammad ,  Jamil 외 2명

한국축산식품학회지

2017 .01

Mechanical Properties Analysis of Cultured Meat based on Plant-Derived Materials and Real Meat

Da Hyeon Yang ,  In-Hawn Lee ,  Woo-Ju Kim

한국식품영양과학회 학술대회발표집

2024 .10

Sustainable Supply of Plant/Cell-Based Alternative Meats by Geometric Transformation

Jin-Kyu Rhee

한국식품영양과학회 학술대회발표집

2021 .10

배양육: 최신 동향과 기술적 과제

조한희 ,  김영준 ,  황진희

식품과학과 산업

2023 .09

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

Joo ,  Sung-Hyun ,  Lee 외 5명

한국축산식품학회지

2017 .01

Current technology and industrialization status of cell-cultivated meat

Seungyun Lee ,  Da Young Lee ,  윤승현 외 10명

한국축산학회지

2024 .01

In-vitro meat: a promising solution for sustainability of meat sector

Pavan Kuma ,  Neelesh Sha ,  ma 외 9명

한국축산학회지

2021 .01

Meeting the meat: delineating the molecular machinery of muscle development

아리프타슬림얀 ,  최인호 ,  이은주 외 1명

한국축산학회지

2016 .01

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Lee ,  Jeong-A ,  Kim 외 5명

Food science of animal resources

2019 .01

State of the Art of Cultivated Meat

Ma ,  k J Post

한국식품영양과학회 학술대회발표집

2022 .10

Silver and Sport Product Development for Muscle Loss Prevention and Muscle Strengthening

Tack Joong Kim

한국식품영양과학회 학술대회발표집

2017 .10