Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Author:
Funder
Chonbuk National University
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e43
Reference50 articles.
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3. Principle of meat aroma flavors and future prospect;Ba,2012
4. Flavor characteristics of Hanwoo beef in comparison with other Korean foods;Ba;Asian-Australas J Anim Sci,2012
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