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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1(+) grade) collected from left sides of the steer and cow carcasses were used for analyses of technologic...
Gespeichert in:
| Veröffentlicht in: | Food Sci Anim Resour |
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| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7713775/ https://ncbi.nlm.nih.gov/pubmed/33305276 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e58 |
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