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Author: Md. Jakir Hossain
3 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]
https://doi.org/10.5851/kosfa.2024.e43
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https://doi.org/10.5851/kosfa.2024.e43
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-515-g1.gif)
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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https://doi.org/10.5851/kosfa.2024.e29
![](/journal/kosfa/kosfa-44-2/gif/kosfa-44-2-284-g1.gif)
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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https://doi.org/10.5851/kosfa.2024.e18