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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...
में बचाया:
| में प्रकाशित: | Food Sci Anim Resour |
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| मुख्य लेखकों: | , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Korean Society for Food Science of Animal Resources
2019
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| विषय: | |
| ऑनलाइन पहुंच: | 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 |
| टैग : |
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