Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | So-Hee Kim | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |
| 2 | Swati Kumari | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |
| 3 | Chan-Jin Kim | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |
| 4 | Eun-Yeong Lee | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |
| 5 | AMM Nurul Alam | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |
| 6 | Yong-Sik Chung | - | Department of Organic Materials and Textile Engineering, Jeonbuk National University |
| 7 | Young-Hwa Hwang | - | Institute of Agriculture & Life Science, Gyeongsang National University |
| 8 | Seon-Tea Joo | - | Division of Applied Life Science (BK21 Four), Gyeongsang National University |