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Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and...

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Bibliografische gegevens
Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: Jung, Eun-Young, Hwang, Young-Hwa, Joo, Seon-Tea
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2015
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4726967/
https://ncbi.nlm.nih.gov/pubmed/26877647
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.6.859
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