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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1(++) and 2) Hanwoo Steers
The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1(++)) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences...
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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5112432/ https://ncbi.nlm.nih.gov/pubmed/27857545 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.679 |
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