Keys to production and processing of Hanwoo beef: A perspective of tradition and science-Reference-Cited by-同舟云学术

Keys to production and processing of Hanwoo beef: A perspective of tradition and science

Author:

Jo C.¹,Cho S.H.²,Chang J.³,Nam K.C.¹⁴

Affiliation:

1. Department of Animal Science & Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea

2. National Livestock Research Institute, Rural Development Administration, Suwon 441-350, Republic of Korea

3. Department of Agricultural Science, Korea National Open University, Seoul 110-791, Republic of Korea

4. Department of Animal Science & Technology, Sunchon National University, Suncheon 540-950, Republic of Korea

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Link

Reference43 articles.

1. Feeding strategies for improving the beef quality of Korean cattle. Asian-Australas;Ahn;J. Anim. Sci.,2000

3. Effect of fatty acid profiles on sensory properties of beef evaluated by Korean and Australian consumer groups;Cho;Food Sci. Biotechnol.,2008

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