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Food Science of Animal Resources|April 30, 2026
Modern Concepts of Restructured Meat Production and Market OpportunitiesAbdul Samad, Amm Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources|May 20, 2024
Modern Concepts of Restructured Meat Production and Market OpportunitiesAbdul Samad, Amm Nurul Alam, Swati Kumari, et al.
Foods (Basel, Switzerland)|May 14, 2022
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic ReviewAllah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, et al.
Food Science of Animal Resources|April 29, 2026
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory CharacteristicsAmm Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources|January 17, 2024
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory CharacteristicsAmm Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Journal of Animal Science and Technology|August 21, 2024
Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenarioAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
Meat Science|November 9, 2013
The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscleGap-Don Kim, Youn-Chul Ryu, Cheorun Jo, et al.
Food Science of Animal Resources|May 20, 2024
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed AdditiveJu Hyun Min, Yeon Ju Lee, Hye Jee Kang, et al.
Food Science of Animal Resources|March 17, 2025
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant IngredientsAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
Food Science of Animal Resources|April 30, 2026
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant IngredientsAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
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