Cho, S., Lee, W., Seol, K., Kim, Y., Kang, S. M., Seo, H., . . . Ba, H. V. (2020). Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins. Food Sci Anim Resour.
Chicago Style CitationCho, Soohyun, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, i Hoa Van Ba. "Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins." Food Sci Anim Resour 2020.
Cita MLACho, Soohyun, et al. "Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins." Food Sci Anim Resour 2020.