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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...
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| Wydane w: | Food Sci Anim Resour |
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| Główni autorzy: | , , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Korean Society for Food Science of Animal Resources
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
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