Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts.

Kim, Minsu; Choe, Juhui; Lee, Hyun Jung; Yoon, Yeongkwon; Yoon, Sungho; Jo, Cheorun.

Afiliação

Kim M; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Choe J; 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 Y; Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
Yoon S; Korea Institute for Animal Products Quality Evaluation, Sejong 30100, 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.

Food Sci Anim Resour ; 39(1): 54-64, 2019 Feb.

Article em En | MEDLINE | ID: mdl-30882074