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Author: Yong-Sik Chung
1 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