Consumer Acceptability of Intramuscular Fat
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/JAKO201606776008034.pdf
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1. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products
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3. The Thermal Conductivity of Beef as Affected by Temperature and Composition
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5. Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers
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