Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201504248496257.pdf
Reference27 articles.
1. Major Dietary Protein Sources and Risk of Coronary Heart Disease in Women
2. A Comparison of Certain Physical and Chemical Characteristics of Eight Pork Muscles
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4. PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES
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