Comparison of Chemical, Mineral and Vitamin Composition of Primal and Retail Cuts of 1+ Grade Hanwoo Steer Beef-Reference-Cited by-同舟云学术

Comparison of Chemical, Mineral and Vitamin Composition of Primal and Retail Cuts of 1+ Grade Hanwoo Steer Beef

Published:2021-04-30 Issue:4 Volume:50 Page:369-383
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Cho Soohyun¹^ORCID,Choi Yongmin²,Seol Kuk-Hwan¹,Kang Sun Moon¹,Va Hoa Ban¹,Kim Yoon-Seok¹,Kim Jin-Hyoung¹,Seong Pil-Nam³,Moon Sung-Sil⁴,Seo Hyun-Woo¹^ORCID

Affiliation:

1. Animal Products Utilization Division, National Institute of Animal Science, RDA

2. Food and Nutrition Division, National Institute of Agricultural Sciences, RDA

3. Animal Nutrition & Physiology Team, National Institute of Animal Science, RDA

4. Sunjin Meat Research Center, Sunjin Inc.

Funder

Rural Development Administration, RDA

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-04-08.pdf

Reference64 articles.

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2. AOAC. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA. 2005. Method 985.35.

3. Dietary Cu stabilizes brain superoxide dismutase 1 activity and reduces amyloid A production in APP23 transgenic mice

4. Determination of vitamin B6 in foods by HPLC — a collaborative study

5. Micronutrient Deficiencies and Cognitive Functioning

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