주선태

선택된 필터

전체 205건 중 71번부터 80번까지의 결과를 표시합니다.

2021

Article

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Article

Traditional Plant-based Meat Alternatives, Current, and Future Perspective: a Review

2020

Article

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Article

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Article

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Article

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Article

Meat analog as future food: a review

Article

Effects of carcass weight increase on meat quality and sensory properties of pork loin

2019

Article

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Article

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

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선택된 필터

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Traditional Plant-based Meat Alternatives, Current, and Future Perspective: a Review

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Meat analog as future food: a review

Effects of carcass weight increase on meat quality and sensory properties of pork loin

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E