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NTIS 바로가기Food science of animal resources, v.42 no.1, 2022년, pp.175 - 185
Joo, Seon-Tea (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Choi, Jung-Suk (Department of Animal Science, Chungbuk National University) , Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University) , Kim, Gap-Don (Graduate School of International Agricultural Technology, Seoul National University) , Kim, Chan-Jin (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Lee, Eun-Yeong (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Bakhsh, Allah (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids exce...
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