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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.
Cho, Soohyun; Kang, Sun-Moon; Kim, Yun-Seok; Kim, Young-Chun; Van Ba, Hoa; Seo, Hyun-Woo; Lee, Eun-Mi; Seong, Pil-Nam; Kim, Jin-Hyoung.
Afiliação
  • Cho S; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kang SM; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kim YS; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kim YC; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Van Ba H; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Seo HW; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Lee EM; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Seong PN; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kim JH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Korean J Food Sci Anim Resour ; 38(6): 1131-1143, 2018 Dec.
Article em En | MEDLINE | ID: mdl-30675105
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article