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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs...

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Библиографические подробности
Опубликовано в: :Food Sci Anim Resour
Главные авторы: Koh, Kyung Chul, Chung, Ku-Yong, Kim, Hyun-Seok, Kang, Se-Joo, Choi, Chang-Bon, Jo, Cheorun, Choe, Juhui
Формат: Artigo
Язык:Inglês
Опубликовано: Korean Society for Food Science of Animal Resources 2019
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6411249/
https://ncbi.nlm.nih.gov/pubmed/30882082
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e11
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