Kang, Geunho <br/><br/>
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat.  [electronic resource] 

 -  Meat science  Aug 2013 
 - 495-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.03.034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Diet<br/>Dietary Fats--analysis<br/>Electronics<br/>Fatty Acids--analysis<br/>Fatty Acids, Unsaturated--analysis<br/>Food Handling--methods<br/>Goats<br/>Humans<br/>Korea<br/>Meat--analysis<br/>Nose<br/>Odorants--analysis<br/>Pressure<br/>Taste<br/>Volatile Organic Compounds--analysis