Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
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.2020.e95
Reference41 articles.
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4. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments;Corbin;Meat Sci,2015
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