A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. (Record no. 30630710)

MARC details
000 -LEADER
fixed length control field 00925 a2200217 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518084545.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1011-2367
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.5713/ajas.19.0667
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Jwa, Seung-Hoon
245 00 - TITLE STATEMENT
Title A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Asian-Australasian journal of animal sciences
Date of publication, distribution, etc. Aug 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1339-1351 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kim, Yong-An
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hoa, Van-Ba
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hwang, In-Ho
773 0# - HOST ITEM ENTRY
Title Asian-Australasian journal of animal sciences
Related parts vol. 33
-- no. 8
-- p. 1339-1351
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.5713/ajas.19.0667">https://doi.org/10.5713/ajas.19.0667</a>
Public note Available from publisher's website

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