Effect of Socio-demographic Factors on Sensory Properties for Hanwoo Steer Beef with 1++Quality Grade by Different Cut and Cooking Methods-Reference-Cited by-同舟云学术

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Effect of Socio-demographic Factors on Sensory Properties for Hanwoo Steer Beef with 1++Quality Grade by Different Cut and Cooking Methods

Published:2008-08-30 Issue:3 Volume:28 Page:363-372
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Cho Soo-Hyun,Kim Jae-Hee,Kim Jin-Hyoung,Seong Pil-Nam,Park Beom-Young,Kim Kyung-Eui,Ko Yoon-Sil,Lee Jong-Moon,Kim Dong-Hun

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/JAKO200833338361044.pdf

Reference21 articles.

1. Effect of Socio-demographic Factors on Sensory Properties of Korean Hanwoo Bull Beef by Different Cut and Cooking Methods

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of the SNP (Single Necleotide Polymorphism) of the Stearoyl-CoA Desaturase (SCD) Associated with Unsaturated Fatty Acid in Hanwoo (Korean Cattle);Asian-Australasian Journal of Animal Sciences;2011-04-27

2. Nutritional Retention Factor of 1+Quality Grade Hanwoo Beef Using Different Cooking Methods;Korean Journal for Food Science of Animal Resources;2010-12-31

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