TY  - GEN
AU  - Jwa,Seung-Hoon
AU  - Kim,Yong-An
AU  - Hoa,Van-Ba
AU  - Hwang,In-Ho
TI  - 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
SN  - 1011-2367
PY  - 2020///
PB  - Asian-Australasian journal of animal sciences
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.5713/ajas.19.0667
ER  -