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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old.
Utama, Dicky Tri; Kim, Yeong Jong; Jeong, Hae Seong; Kim, Juntae; Barido, Farouq Heidar; Lee, Sung Ki.
Afiliação
  • Utama DT; Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
  • Kim YJ; Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
  • Jeong HS; Nutritional Resource Research Institute, Seoul 06747, Korea.
  • Kim J; Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
  • Barido FH; Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
  • Lee SK; Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
Asian-Australas J Anim Sci ; 33(1): 157-165, 2020 Jan.
Article em En | MEDLINE | ID: mdl-31480197
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Ano de publicação: 2020 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: Asian-Australas J Anim Sci Ano de publicação: 2020 Tipo de documento: Article