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Author: Chan-Jin Kim
7 Articles are founded.
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104
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https://doi.org/10.5851/kosfa.2024.e104
Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72
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https://doi.org/10.5851/kosfa.2024.e72
Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69
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https://doi.org/10.5851/kosfa.2024.e69
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
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
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61
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https://doi.org/10.5851/kosfa.2022.e61
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.
https://doi.org/10.5851/kosfa.2021.e72
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https://doi.org/10.5851/kosfa.2021.e72