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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins
This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1(+) grade Hanwoo LT muscles were measured for marbling fle...
में बचाया:
| में प्रकाशित: | Food Sci Anim Resour |
|---|---|
| मुख्य लेखकों: | , , , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Korean Society for Food Science of Animal Resources
2020
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7372990/ https://ncbi.nlm.nih.gov/pubmed/32734259 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e17 |
| टैग : |
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