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Author: So-Hee Kim

4 Articles are founded.

Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat
AMM Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e60
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Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo
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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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61
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