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Author: Swati Kumari
4 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
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
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
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