| 000 | 00925 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250518084545.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a1011-2367 | ||
| 024 | 7 |
_a10.5713/ajas.19.0667 _2doi |
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| 040 |
_aNLM _beng _cNLM |
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| 100 | 1 | _aJwa, Seung-Hoon | |
| 245 | 0 | 0 |
_aA 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. _h[electronic resource] |
| 260 |
_bAsian-Australasian journal of animal sciences _cAug 2020 |
||
| 300 |
_a1339-1351 p. _bdigital |
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| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKim, Yong-An | |
| 700 | 1 | _aHoa, Van-Ba | |
| 700 | 1 | _aHwang, In-Ho | |
| 773 | 0 |
_tAsian-Australasian journal of animal sciences _gvol. 33 _gno. 8 _gp. 1339-1351 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.5713/ajas.19.0667 _zAvailable from publisher's website |
| 999 |
_c30630710 _d30630710 |
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