Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. [electronic resource]

By: Contributor(s): Publication details: Food science of animal resources Aug 2019Description: 655-667 p. digitalISSN:
  • 2636-0780
Online resources: In: Food science of animal resources vol. 39
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Publication Type: Journal Article

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