| 000 | 01505 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250516150242.0 | ||
| 264 | 0 | _c20131101 | |
| 008 | 201311s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2013.03.034 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKang, Geunho | |
| 245 | 0 | 0 |
_aEffects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat. _h[electronic resource] |
| 260 |
_bMeat science _cAug 2013 |
||
| 300 |
_a495-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aDiet |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 | _aElectronics |
| 650 | 0 | 4 |
_aFatty Acids _xanalysis |
| 650 | 0 | 4 |
_aFatty Acids, Unsaturated _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aGoats |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aKorea |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aNose |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aCho, Soohyun | |
| 700 | 1 | _aSeong, Pilnam | |
| 700 | 1 | _aPark, Beomyoung | |
| 700 | 1 | _aKim, Sangwoo | |
| 700 | 1 | _aKim, Donghun | |
| 700 | 1 | _aKim, Youngjun | |
| 700 | 1 | _aKang, Sunmun | |
| 700 | 1 | _aPark, Kyoungmi | |
| 773 | 0 |
_tMeat science _gvol. 94 _gno. 4 _gp. 495-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2013.03.034 _zAvailable from publisher's website |
| 999 |
_c22724463 _d22724463 |
||