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Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
Meat QualityQuality CharacteristicsLipid OxidationPhysicochemical PropertiesThiobarbituric Acid Reactive SubstancesWater Holding CapacityVolatile Basic NitrogenLactic Acid BacteriaCultured MeatShear ForceQuality PropertiesMeat ProductsBEEFTextural PropertiesPork LoinAntioxidant ActivityVolatile CompoundsMeat Quality CharacteristicsProtein OxidationPork Patties
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