Nalaganje...
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...
Shranjeno v:
| izdano v: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Korean Society for Food Science of Animal Resources
2015
|
| Teme: | |
| Online dostop: | 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 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|