1 |
최정석, 세포배양육 생산을 위해 우리가 해결해야 할 과제, 축산식품과학화 산업, 9:1-10 (2020)/
|
|
2 |
Song DH, Ham YK, Gu TW, Lee JH, Kim HW. The development direction of senior friendly meat products and the practical application of processing techniques. Korea J. Food Sci. Anim Resour. 9: 58-66 (2020)/
|
|
3 |
Choi JS. 2020. Challenges we have to solve for production of cell cultured meat. Korean J Food Sci Ani Resour 9:2-10./
|
|
4 |
Shin JY, Marraud JL. 2019. High Pressure processing: A revolutionary technology for food safety and shelf life increase. Food Sci Anim Resour 8:2-7./
|
|
5 |
Moon SS. 2019. Quality strategy for competitiveness of meat products. Food Sci Anim Resour Ind 8:2-11./
|
|
6 |
Nam KC 2019 The age of chicken breed recognition. Food Sci Anim Resour 8(2):48-54./
|
|
7 |
Chai C. UV Irradiation for water disinfection. Food Sci. Anim. Resour. Industry 7: 64-71 (2018)/
|
|
8 |
Kim HS. 2018. Future technologies for the manufacture of safe meat products. Korean J Food Sci Anim Resour 7:28-38./
|
|
9 |
Ham YK, Song DH, Ha JH, Park SG, Choi YS, Kim TK, Chin KB, Kim HW. 2018. Current trends in the research and development to reduce sodium content in processed meat products. Food Sci Anim Resour Ind 7:42-51./
|
|
10 |
Jeong YJ, Jo C. The application of meat alternatives and ingredients for meat and processed meat Industry. Food Sci. Anim. Resour. 7: 2-9 (2018)/
|
|