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A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Crossref DOI link: https://doi.org/10.5851/kosfa.2021.e72

Published Online: 2022-01-01

Published Print: 2022-01

Update policy: https://doi.org/10.5851/crossmark_policy

Authors

Joo, Seon-Tea https://orcid.org/0000-0002-5483-2828
Choi, Jung-Suk https://orcid.org/0000-0001-8033-0410
Hur, Sun-Jin https://orcid.org/0000-0001-9386-5852
Kim, Gap-Don https://orcid.org/0000-0001-5870-8990
Kim, Chan-Jin https://orcid.org/0000-0001-5020-6873
Lee, Eun-Yeong https://orcid.org/0000-0002-3467-7349
Bakhsh, Allah https://orcid.org/0000-0002-7866-1736
Hwang, Young-Hwa https://orcid.org/0000-0003-3687-3535
Funding

Funding for this research was provided by:

Ministry of Agriculture, Food and Rural Affairs (321028-5)
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Publication History

Received: 2021-11-26

Accepted: 2021-12-09