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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Ryu, Minkyung; Jo, Cheorun.
Afiliação
  • Lee D; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
  • Lee HJ; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
  • Yoon JW; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
  • Ryu M; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
  • Jo C; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Anim Biosci ; 34(10): 1705-1716, 2021 Oct.
Article em En | MEDLINE | ID: mdl-33561325
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Anim Biosci Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Anim Biosci Ano de publicação: 2021 Tipo de documento: Article