Karin Cho is an author at Iowa State University specializing in food technology, food preservatives, and food chemistry.
Top concepts
HealthMedicineBiochemistryChromatographyFood ChemistryFood ProcessingFood TechnologyBiomanufacturingFood EngineeringOxidative Stress
Publications per year
2022–2022
2
2
Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage
Nicole D. Kibler, Nuria C. Acevedo, Karin Cho et al. · Meat Science · 2022 · 41 citations · Full text
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