Jwa, Seung-Hoon <br/><br/>
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.  [electronic resource] 

 -  Asian-Australasian journal of animal sciences  Aug 2020 
 - 1339-1351 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1011-2367 
<br/><br/><label>Standard No.: </label>10.5713/ajas.19.0667  doi