Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Yea-Ji Kim | - | Research Group of Food Processing, Korea Food Research Institute |
| 2 | Jeong Heon Kim | - | Research Group of Food Processing, Korea Food Research Institute |
| 3 | Ji Yoon Cha | - | Research Group of Food Processing, Korea Food Research Institute |
| 4 | Tae-Kyung Kim | - | Research Group of Food Processing, Korea Food Research Institute |
| 5 | Hae Won Jang | - | Department of Food Science and Biotechnology, Sungshin Women's University |
| 6 | Dong-Hyun Kim | - | Food Research, Meat Bank Corporation |
| 7 | Yun-Sang Choi | - | Research Group of Food Processing, Korea Food Research Institute |