Current Issues and Technical Advances in Cultured Meat Production: A Review
2021 · Food Science of Animal Resources · 92 citations
https://doi.org/10.5851/kosfa.2021.e14
D
Dong‐Min Shin
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Dong‐Min Shin is an academic researcher from Keimyung University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Food Quality and Safety Studies. The author has an h-index of 21, co-authored 51 publications.
ORCID: 0000-0003-2755-433XPapers by this author
worksEffect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
2017 · Korean Journal for Food Science of Animal Resources · 76 citations
https://doi.org/10.5851/kosfa.2017.37.3.418
Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield
2019 · Poultry Science · 52 citations
https://doi.org/10.3382/ps/pez519
Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage
2022 · Foods · 24 citations
https://doi.org/10.3390/foods11020245
The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
2018 · Korean Journal for Food Science of Animal Resources · 15 citations
https://doi.org/10.5851/kosfa.2018.e43
Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells
2023 · Foods · 14 citations
https://doi.org/10.3390/foods12010189
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