Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
2024 · Food Science of Animal Resources · 10 citations
https://doi.org/10.5851/kosfa.2024.e104
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Yong-Sik Chung is an academic researcher from Jeonbuk National University. The author has contributed to research in topics: Fiber-reinforced polymer composites & Supercapacitor Materials and Fabrication & Dyeing and Modifying Textile Fibers. The author has an h-index of 13, co-authored 31 publications.
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