동물성식품학 연구실서울대학교 농업생명과학대학

Effects of irradiation on microbiological and physicochemical properties of dry pet food

Next-generation strategies for designing cultured fat with enhanced flavor and functionality.

Banana peel extract enhances the taste and quality of beef patties by modulating the Maillard reaction

Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat

Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning

Reactive air plasma treatment enhances extraction yield and bioactive anti-aging properties of wheat lipids

A comprehensive review of the history and breed characteristics of Hanwoo cattle

Strategies to improve in vitro muscle differentiation for meat-like properties of cultured meat

Chemometric insights into the flavor development and quality changes in Jeju crossbred cattle loin during wet aging