1 |
Kim TK, Yong HI, Chun HH, Lee MA, Kim YB, Choi YS. 2020. Changes of amino acid composition and protein technical functionality of edible insects by extracting steps. J Asia-Pacific Entomology 23:298-305./
|
|
2 |
Bodiou V, Moutsatsou P, Post MJ. 2020. Microcarriers for upscaling cultured meat production. Front Nutr 7:1-10./
|
|
3 |
Fish KD, Rubio NR, Stout AJ, Yuen JS, Kaplan DL. 2020. Prospects and challenges for cell-cultured fat as a novel food ingredient. Trends Food Sci Technol 98:53-67./
|
|
4 |
Weinrich R, Strack M, Neugebauer F. 2020. Consumer acceptance of cultured meat in Germany. Meat Sci 162:107924./
|
|
5 |
Mickelson MA, Claus JR. 2020. Carcass chilling method effects on color and tenderness of bison meat. Meat Sci 161./
|
|
6 |
Jo K, Lee S, Yong HI, Choi YS, Baek KH, Jo C, Jung S. 2020. No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma. Food Chem 127826./
|
|
7 |
Joh JH. 2020. Influence of untact culture on both social development and personality formation: Focus on the COVID-19 pandemic. J Saramdaum Edu 14:139-155./
|
|
8 |
Jun SH, Kim JH. 2020. Theoretical background and prospects for the untact industry. J New Ind Bus 38:96-116./
|
|
9 |
Norton R, Rodning S, Monu E, Bourassa DV, Tigue A, Sawyer J. Impact of SARS-CoV-2 on the meat industry and food safety. June 16, 2020. Food Safety Magazine./
|
|
10 |
Hirose R, Ikegaya H, Naito Y, Watanabe N, Yoshida T, Bandou R, Daidoji T, Itoh Y, Nakaya T. 2020. Survival of SARS-CoV-2 and influenza virus on the human skin:Importance of hand hygiene in COVID-19. Clinical Infetious Diseases. https://doi.org/10.1093/cid/ciaa1517/
|
|