Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
2021 · Food Science of Animal Resources · 89 citations
https://doi.org/10.5851/kosfa.2021.e50
A
Allah Bakhsh
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Allah Bakhsh is an academic researcher from Sejong University. The author has contributed to research in topics: Meat and Animal Product Quality & Agriculture Sustainability and Environmental Impact & Animal Nutrition and Physiology. The author has an h-index of 19, co-authored 30 publications.
ORCID: 0000-0002-7866-1736Papers by this author
worksEffects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
2018 · Korean Journal for Food Science of Animal Resources · 23 citations
https://doi.org/10.5851/kosfa.2018.e42
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review
2024 · Food Science of Animal Resources · 21 citations
https://doi.org/10.5851/kosfa.2024.e122
Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat
2023 · Food Chemistry Advances · 20 citations
https://doi.org/10.1016/j.focha.2023.100307
Perspectives on functional foods for improvement of canine health and treatment of diseases
2023 · Journal of Functional Foods · 15 citations
https://doi.org/10.1016/j.jff.2023.105744
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
2018 · Korean Journal for Food Science of Animal Resources · 14 citations
https://doi.org/10.5851/kosfa.2018.e64
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